Plant-based roasted cauliflower deep dis pizza
A coworker sent me the link to some cauliflower recipes last week. Aside from the fact I’m still shocked I have never thought to do tandoori cauli (or chickpeas for that matter)… another day. I saw the recipe for a Roasted Cauliflower and Ricotta Grandma Pie and loved the concept. I figured I could easily make it a plant-based dish, and cut over half the fat. I was, of course, right.
But first, I had to answer the epic question burning on my mind… what the fuck is “grandma style pie”? As it turns out, it is quite regional–from what I’ve read (and for the record I really didn’t delve into this too greatly), it’s a Long Island Sicilian thing that can be found around the greater NY metro area. Ok cool… reading exactly the process for the dough it is also quite localized to one Nikki’s mother’s kitchen, as this is exactly how she makes pizza. Maybe it’s a secret French-Irish thing, too. ANYWAY, veganizing the recipe wasn’t tough. I ended up using vegan mozzarella that can be bought in the store, but only because I thought I had the stuff on hand to make cashew cheese myself, and I didn’t. Since I had to go to the store anyway, I admittedly took the easy route.
The original recipe is here, and as you can see, from a technique and assembly perspective, I pretty much followed the same process, and frankly, I wouldn’t change that–it worked well.
Roasted Cauliflower and “Ricotta” Grandma Pie
1 head of cauliflower, cut into small pieces
2 Tablespoons lemon juice
1/4 cup chopped oil cured black olives
4 clove garlic, minced
1/4 cup capers (original calls for them chopped, I don’t chop capers)
- Preheat the oven to 400 degrees.
- Spray a baking sheet with cooking oil.
- Toss the above and spread on the prepared cooking sheet.
- Roast in the oven for about 20 minutes.
1 cup finely ground breadcrumbs
2 ounces of either nutritional yeast OR vegan Parmesan
- On an oil rimmed baking sheet spread out the bread crumbs and toast for 5-6 minutes until just brown.
- Cool and toss with nutritional yeast/parm.
- On a baking sheet stretch the dough (You can use the RECIPE HERE, or your favorite pizza dough recipe). Grandma style pie usually depends on an olive oil lined baking pan. I opted to skip any added oil in this recipe, and stretched my dough in a glass tray, which provided a very crispy and dense crust–like you want with this style.
Once the dough is stretched on your pan, let it rest a few minutes. and then:
1 1/2 cups vegan mozzarella “cheese” (I used Daiya, Tease would also be excellent here)
1 cup tofu ricotta (there are a lot of options, if you don’t have a favorite, this recipe minus the tahini, miso, and nutmeg, is close to how I make mine)
- Turn oven up to about 475/500.
- Sprinkle the Daiya and dot the crust with the ricotta mixture.
- Top with the cauliflower.
- Bake for 30 minutes and then add the bread crumbs to the top. Cook another 2 minutes.
Sprinkle an optional parsley garnish before serving.