Now that the new year has started and football season is in full swing, I have to get creative in the kitchen. Most tailgating foods are delicious and decadent but unfortunately, not very good for you. I had experimented with cauliflower in the past by making rice and mashed potatoes with it. The result was a success, but I had to take this versatile vegetable to the next level and make something completely unexpected.
I was a bit apprehensive at the thought of turning a vegetable into something that resembles bread. I was pleasantly surprised at how easy it was to prepare a dish that everyone is open to trying. Once the crust was ready, I topped it with Cacique® Dos Quesos Blend shredded cheese. The melt of the Oaxaca and Quesadilla cheese was perfect for this better-for-you-pizza. The blend also has a kick of jalapeño so it’s perfect for those of us that like a little spice in our lives. I decided to keep this appetizer as a vegetarian dish so I opted for Cacique’s soy chorizo as a second topping. The soy chorizo gave it the perfect finish with the perfect chorizo-like texture and spice.
What a treat! Even the pickiest members of my family could not believe this pizza was completely vegetarian and its crust made of none other… than a head of cauliflower.
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WHAT YOU NEED
- 1 large head cauliflower, rinsed and roughly chopped
- 1 package Cacique® Soy Chorizo
- 4 eggs, beaten
- 3 cups Cacique® Dos Quesos Blend Shredded Cheese (about 1 ½ packages), divided
- 1 tablespoon dry Mexican oregano, crushed
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
HOW TO MAKE IT
- Preheat oven to 425° F. Line a 15x21 baking sheet with parchment paper. Set aside.
- Cook soy chorizo in a non-stick skillet over medium heat. Breaking up and crumbling as it cooks; about 7 minutes. Remove from heat and set aside.
- Place cauliflower in food processor and pulse 3-4 times until a consistency resembles rice. Place cauliflower in microwave safe bowl. Cover with wet paper towel and microwave for 10 minutes.
- Combine eggs, 2 cups Dos Quesos Blend, oregano, garlic, salt, pepper and microwaved cauliflower. Stir until thoroughly mixed. The consistency should resemble cooked oatmeal. Pour mixture on prepared baking sheet. Evenly spreading with a large spoon.
- Bake crust for 25 minutes or until golden brown. Sprinkle with remaining Dos Quesos Blend and cooked soy chorizo. Bake for 5 minutes or until cheese has melted. Slice and serve.