Cauliflower Vegetable Disc with Garlic Sauce

This one takes a little work, y’all. It is a labour of love for sure. If you want to skip the cauliflower “crust”, you can use the basic bread recipe to create a more normal “pizza” experience. If you are in for the ride, hold on, here we go….

You can buy 2 bags of frozen riced cauliflower if you want a little cheat. Defrost them and pour both bags into a big ass kitchen towel. OR, you can cut a whole cauliflower into small pieces and give them a quick boil—until fork tender. Place them in a food processor and chop into rice-sized bits. Them pour that into a large dishtowel and twist the towel into a ball.

Over the sink, twist and twist and squeeze and squeeze until all of the water you can get out is gone. Place the dry cauliflower in a large bowl. Add 1 egg and about ½ cup of any type of flour you want. You only need enough flour to soak up the excess moisture. Sprinkle with some salt and some garlic powder.

Turn this out onto a greased baking sheet lined with parchment paper or very well greased aluminum foil. (Trust me, DO NOT skip this piece) Press the mixture out until it is decently thin and even. Bake at 400 until the edges are crispy and the cauliflower looks lightly toasty.

While this is cooking, sautee any vegetables you like. The more the merrier. (This week we have brussells, broccoli & a tomato if you are noticing what is left.) Set aside. When the crust is done, remove from the oven and slather with the Garlic Sauce. Spread the vegetables on the cooked cauliflower disc and add as much cheese as you like. Bake for 5-7 minutes back in the hot oven.

Voila.