cauliflower pizza!

 

My mom made us cauliflower pizzas wayyyyy before it was cool.  She was trying to find a way to "health up" one of our favorites at a time when my dad and I weren't too interested in health-ing anything up.  She'd tell us "Instead of [insert unhealthy food] I've found a recipe for [insert healthy alternative]!!!"  In all honesty, cauliflower pizza crust is actually a really delicious healthy alternative to traditional pizza crust.  I mean, in no way does it replace REAL, crunchy, carb-y pizza crust, but when you want to brag to your friends about the low carb and delicious pizza you had last night, cauliflower can help you out.  I also want you to know that I KNOW this is cheese heavy and uses fatty, greasy meats, but I didn't say this was completely clean.  Just a little lower in carbs and calories and less guilt inducing than your normal pizza.

I adapted my recipe for the pizza crust from (my fave) Katie Lee's recipe.  I changed around some of the ingredients, but also made it a little easier.  I put the soppressata and ricotta underneath the cheese, which made the soppressata easier to bite into.

How I made it easier/faster:
1.  I bought pre-riced cauliflower.  My grocery story has it for basically the same price as a head of cauliflower, which makes it a pretty easy decision for me!
2.  I didn't pre cook the cauliflower.  I found this to be an unnecessary step.  The cauliflower cooks evenly in the oven, it doesn't need to be steamed or pre-cooked before the oven.


Ingredients:
1 cup shredded mozzarella
1/2 cup grated Parmesan
1/2 teaspoon italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs, lightly beaten
1/2 cup pizza sauce
1/3 cup ricotta
Soppressata, pepperoni, or your favorite pizza toppings

Directions:
1. Preheat oven to 425 degrees, line a baking sheet with parchment paper or silicone baking mat
2. Use dish towel or paper towels to squeeze water out from cauliflower
3. Transfer cauliflower to a medium sized bowl and add 1/2 cup mozzarella, 1/4 cup parmesan, italian seasoning, onion and garlic powders, and eggs.  Add salt, pepper and a pinch or two of chili flakes to taste.  Stir until combined.
4. Transfer "dough" to baking sheet.  Form into a circle, until "dough" is about 1/3 inch tall
5. Bake for 20 minutes
6. Spread pizza sauce on crust, layer soppressata on top of sauce, dot quarter sized drops of ricotta on top of soppressata, then layer on the mozzarella and parmesan cheeses, and top with pepperoni (if using).
7. Bake for 10 more minutes.


 

 

Huevos Rancheros

 

Huevos rancheros is one of my favorite hangover breakfasts (or let's be honest, lunch).  Loaded with protein, good fats, fiber and some carbs, it fills me up without weighing me down toooo much.  I’m considering replacing the fried eggs with poached eggs next time, just to make it a little lighter.

This was actually my first time making huevos rancheros, and it came out great!  I’m sure my recipe could use some tweaks, and I will tweak as I make it more, but my first time it came out so good that I just had to share!  Depending on who’s eating, this can make up to 4 servings.  I was a little ambitious thinking I would finish two loaded tortillas.

Makes 2 servings

For salsa ranchera:

  •  1 (28 oz.) can of tomatoes (I used Glen Muir Fire Roasted)
  • 2 cloves of garlic, chopped
  • 1 small onion or shallot (I used half a shallot)
  • 2 chilies (jalapenos or serranos) 
  • ¼ cup fresh cilantro
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ancho chili powder
  • ½ tsp fresh pepper
  • Salt to taste

For huevos rancheros:

  • 4 eggs
  • 4 corn tortillas
  • 1 cup refried beans (canned or homemade)
  • Avocado, sour cream, salsa optional for sides,  Queso fresco or your favorite cheese on top

To roast jalapenos: 
Place jalapenos right on the open medium flame turning with tongs as it is charred (black and wrinkly).  This should take about 5 minutes.  You can immediately place into a closed paper bag or put an upside down bowl on top to steam while preparing other ingredients.  Or, just scrape off the char with a knife.  If you don’t like too much heat, scrape out seeds (and wear gloves).

To make the salsa ranchera:
Saute onion in oil over medium heat for about 5 minutes or until tender and almost translucent.  Add in garlic and cook for one more minute. Put tomatoes, onions, garlic, jalapeno peppers and cilantro into blender or food processor and blend until it reaches your desired thickness.  If you want it chunky, roughly chop jalapeno, cilantro, before adding them, then just pulse a few times.  Once all ingredients are combined, throw the salsa into the pan and add spices.  Cook for a few minutes to let flavors meld.  Simmer while cooking eggs.

Assembly:
There are lots of different ways you can assemble, but here’s my favorite.  I spread the refried beans on the tortilla, place the egg on top of the beans, then pour salsa ranchera all over the egg (leaving the yolk visible, if possible), then sprinkle a little queso fresco (or whatever cheese you have on hand) on top.