Cauliflower Crust PizzaThe home-cooking frenzy to turn raw cauliflower into dust, then apply it as if it were flour, has already calmed down. So, now I’ll have a go at it. The “Cauliflower Crust Pizza,” from Bakers Royale, became a mountain of roasted vegetables in my kitchen. And, taken for what it was, this wasn’t a bad thing.

You won’t forget you’re dealing with cauliflower; you won’t fool yourself into thinking it’s something other than cauliflower. Once you pulse it in the food processor, the pungent scent will keep you in cauliflower focus. I covered my pizza stone with aluminum foil and was pleased with the crunchy edges of my cauliflower crust.

Store-bought pesto is quite fine here, spreading it onto the pre-baked crust. I took great liberties with this “pizza,” adding slices of butternut squash, green cabbage instead of red cabbage, and too much yellow and green squash. As you can see, this can easily become a “let’s-use-whatever’s-in-our-fridge” meal. And all these cheeses -- parmesan, mozzarella, feta -- are shameless and significant. When my heap of “pizza” came out of the oven, I was worried about my audience’s reaction. Luckily, we all liked it -- a bit too much, perhaps. The strong scent of the fresh thyme scared none of us.

Ask yourself, then, can you have fun with cauliflower?

Cauliflower (1 head) = $3.34
Yellow Squash (2) = $1.62
Green Zucchini (2) = $1.76

PREP TIME: dedicate and hour or so to prep and cooking
enjoy crispy-edged cauliflower for what it is, along with your heap of vegetables, cheese, and thyme

Next time, I will dig into the 2013 cookbook by Bethany Kehdy called Pomegranates & Pine Nuts. I’ll try the “Spinach & Sumac Turnovers” and the “Lentil, Bulgur & Tamarind Pilaf.” Come back to my site next week, to see what Lebanese surprises we encounter.