Cauliflower Pizza = FAIL
OK, not 100% fail… but a definite D minus.
The cauliflower crust is made of riced cauliflower, egg, mozzarella cheese and spices.
In theory, this can be patted out on a well greased tray and baked into a crust like material.
The theory seemed sound, as I have seen many “crackers” made of cheese on TV cooking shows… basically just put cheese on a tray and bake until crispy.
But the practice created a large flat round of cheesy crust-esque material that pretty much would not let go of the foil I cooked it on and was ultimately far too much trouble / effort / time for the end result… which was an admittedly tasty enough (because I put bacon on it, and, come on… bacon) but kinda moist / crumbly / fall aparty application that was almost entirely but not quite unlike pizza.
It was round and flat and had cheese involved.
Well, not everything can be stellar, I guess. And, some things are just down right bad. I didn’t mention my attempt at preparing horseradish from a root. That went down the sink… at least this I was able to eat 🙂
I ate half of it, and it made a perfectly cromulent dinner, but the prep time and effort was simply not worth the end result.
Verdict = pizza should probably go on the “do not try to mess with perfection” list.
Cauliflower applications for me will stick to: puree, which is yummy, riced, also yummy, and, of course.. just plain cooked cauliflower, which I also like quite a bit.
So that’s my culinary adventure for the week.
Next week should be better. I have a marinated pork loin I’ll roast on Monday that should provide meat for salad or perhaps stir fry for several meals.
I am still toying with the idea of making shepherds pie for my birthday with cauliflower puree, but maybe it would just be better to do a deconstructed version of it… serve the lamb and puree separate.. might be safer.
We shall see what comes to pass.