Curry Cauliflower Pizza Recipes

CURRY CAULIFLOWER PIZZA

Steps:

• To make a quick version of chutney, aka "jack up your jam," mix the apricot jam with the ginger, lime juice, turmeric, vinegar, cayenne, cloves, a pinch salt and a few cranks of ground pepper.
• For the Swiss fondue sauce: Add the butter and cornstarch to a medium saucepan. Turn the heat to medium-high and whisk until melted and bubbling. Add the milk a little at a time and continue whisking until the mixture thickens. Add the cheese, nutmeg and pinch of salt and whisk until melted. Cool until ready to use.
• For the curry cauliflower: Preheat the oven to 375 degrees F.
• Slice the cauliflower in half, and then quarters. Cut into 1/2-inch slices. (There will be smaller florets that fall or crumble off but keep those with the slices.) Set the cauliflower on a wide pan or baking sheet.
• Drizzle oil all over the cauliflower and make sure to get it on both sides. Sprinkle salt all over on both sides. Add pepper on top of each slice. Sprinkle cumin and fennel seeds all over.
• Cover with a lid or foil.
• Bake the cauliflower for 20 minutes. Remove the foil, then sprinkle the curry powder over the cauliflower and add the chile, gently tossing to combine. Bake, uncovered, until the cauliflower is tender but not too soft, another 10 to 15 minutes. Squeeze lime juice over the top and set aside to cool.
• Preheat oil in a deep fryer to 375 degrees F. Line a plate with a paper towel.
• Add the curry leaves to the oil and fry, in batches if needed, until crispy, about 15 seconds. Drain on the paper towel.
• Spread some of the cooled Swiss fondue sauce over each naan. Spoon some of the curry cauliflower over each pizza and top each piece with about 1 tablespoon grated Gruyere. Place on a sheet pan. Warm in the oven until the cheese has melted, 3 to 5 minutes. Drop about 4 to 5 spoonfuls of chutney around each piece of naan pizza and top with the fried curry leaves.

CAULIFLOWER PIZZA CRUST

Steps:

• Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
• Bake in the preheated oven until lightly browned, about 15 minutes.