Cauliflower Vegetable Disc with Nut Blobs
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….
Soak 1 cup of cashews in 1 cup of warm water for at least an hour and set aside.
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 a decent sprinkle 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. (Trust me, DO NOT skip the paper) 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. Set aside.
Drain the cashews. Place in a food processor with a tablespoon or so of Nutritional Yeast, some salt and a tiny splash of white wine or beer. Blend thoroughly until mostly creamy.
Now assemble. Spread the vegetables on the cooked cauliflower disc and generously dollop the nut blend around. Bake for 5-7 minutes back in the hot oven.