Purple Pizza!

One of our favorite pizzas that we make is a cauliflower pizza with olives and garlic.  It is a simple combination that makes magic when combined.  I invited some friends over a few weeks ago and they were game to try our pizza and it is now one of the favorites in their house too.

The recipe comes from My Bread by Jim Lahey.  We just jazzed it up the other day with purple cauliflower and pine nuts.   Sometimes we add parmesan but this time we kept it vegan.  Either way it is a winner.  Give it a try.

Make the pizza dough following directions according to my previous post on Zucchini Pizza. 

Topping Ingredients:
1 medium cauliflower shaved on a mandoline so it is in very thin slices
1/2 cup pitted olives
3 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 cup olive oil
Parmesan (optional)
Bread crumbs (optional)
Pine nuts (optional)

Spread the dough in a greased 13 x 18 rimmed baking sheet, using olive oil to coat. 

Mince garlic in a Cuisinart and then add the olives and pulse to chop fine.  Add the garlic/olive mixture to the shaved cauliflower.  Mix in the red pepper flakes, olive oil and salt to taste.

Spread the mixture evenly over the dough to the edges and bake in a preheated 450 degree oven.   If you wish, add the pine nuts or bread crumbs at this time.  They will brown nicely as the pizza cooks.  Cook 10 minutes and rotate.  Cook another 10 until the edges are brown for a total cooking time of about 20 minutes.  (Use a fork to pop any bubbles in the dough that may occur while the pizza is cooking.)

As the pizza is still hot and out of the oven you may add the parmesan.

Cauliflower Mash with Spinach and Tempeh Croutons

Since I had a lot of spinach to use as well as cauliflower and butternut squash, I wanted to make a meal that was more a collection of tastes rather than a stew.

You will need the following ingredients:
1 head cauliflower
1/2 medium size butternut squash
2 bags spinach
2 medium size yellow onions
1 tempeh package (I like three grain by Lightlife)
Olive oil
2 teaspoons FRESH ground cumin seed (see note)
Salt and pepper to taste

Basically you are making three dishes and plating them one on top of the other for presentation.

Take a medium size pot and add the cauliflower and butternut squash cut into 1 1/2 inch chunks and add about two inches of water.  Boil at medium heat with the lid on until the vegetables are tender.  They should be done in 10-15 minutes.  Drain the water out and set aside.  Add salt and pepper to taste with 1 tsp of fresh ground cumin seed.  Leave the lid on to stay warm while finishing the two other components of the dish.

While the vegetables are boiling, start the second part of the recipe.  Cut the two onions up into bite size chunks and add to a large sauté  pan.  Add two tablespoons olive oil to the pan and sauté  the onions on medium high until the onions become golden in color (about 10 minutes).  Add salt and pepper to taste.  Add ¼ cup water to the bottom of the pan to collect the brown bits.  Let the water steam off and then turn the pan down to low and add the spinach and lightly stir until the leaves have wilted.  Do not overcook.

Have another sauté  pan ready (I like to use a cast iron skillet) and cut the tempeh up into crouton size squares.  Add 1 tablespoon olive oil, 2 tablespoons tamari soy sauce and 1 teaspoon fresh ground cumin seed to the pan.  Optional would be to add about 1/4 to 1/2 teaspoon heat such as ground red pepper or ground chipotle pepper.   Add the spices to the pan and sauté  the croutons until golden. 

Meanwhile, mash the cauliflower and butternut squash.  If too watery, turn the heat back on and cook out some of the moisture with the lid off. 

Plate a spoonful of the cauliflower and butternut squash mash, then add the spinach and onions on top with the croutons at the end.  Beautiful and delicious. 

Note: Fresh ground cumin seed has a much better flavor than purchased ground cumin seed.  If you take the time to make it fresh, you will be rewarded.  There is no comparison and I make a batch and have it ready and use it up in a week.  I add it to lots of my dishes.

Take about two tablespoons of cumin seed and add to a sauté pan.  I like to use my cast iron skillet.  Cook over medium heat and stir occasionally until you start to smell the cumin seed.   Set aside to cool and grind in a spice grinder or mortar and pestle.