It once was kale, now it’s cauliflower. The “it” vegetable. In California, trends last about five minutes. It seems everything is sampled here. However this is one, I hope stays around awhile. Cauliflower is a fabulous low-carb substitute for recipes from rice & bread to even pizza crust. Crusts are tricky. You want to preserve the crisp without sacrificing flavor. The key is in the squeeze. More on that as you read on, meanwhile plan your toppings. Our favorites include sun-dried tomato marinara, mozzarella & basil and pesto, brie & caramelized onion.
Please note, you will need a food processor for this recipe.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment.
Using a processor, shred cauliflower, until rice-like texture.
Set a large steamer over medium heat, bringing to a boil. *
Add cauliflower “rice” and steam until tender, about 5 minutes.
Drain cooked cauliflower in a fine mesh strainer.
Using a clean kitchen towel, wrap strained cauliflower and squeeze, removing excess moisture. **
Mix cauliflower, egg, goat cheese, Parmigiano-Reggiano and oregano in a medium bowl until well combined.
Press and shape cauliflower mixture into a 12-inch diameter on prepared baking sheet.
Bake for 30-40 minutes, until golden.
Naturally low-carb & gluten-free
* If you do not have a steamer, fill a large saucepan with 1 inch of water, cover, and bring to a boil.
**This is the key step to ensure a firm, crispy crust.
