Sausage and Roasted Cauliflower Flat Bread Pizza

30 03 2016

This pizza was a vehicle to use up the leftover Creamy Apple-Shallot Vinaigrette I made for Easter, and it was every bit as tasty as I thought it would be! Roast the cauliflower and make the dressing over the weekend, so you can get a weeknight din on the table in a flash!

Sausage and Roasted Cauliflower Flat Bread Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 pieces Mediterranean-style flat bread, I used wheat
  • 1 lb ground pork sausage
  • Olive oil
  • 1/4 cup ricotta
  • Salt and pepper to taste
  • About 1 cup fresh spinach
  • About a 1/2 cup or so of roasted cauliflower florets (toss florets with a little olive oil, salt, pepper, garlic powder and lemon zest and bake in a single layer at 375 degrees for about 20 minutes)
  • 1/2 cup goat cheese
  • Creamy Apple-Shallot Vinaigrette

Preheat oven to 400.

In a large skillet, saute the pork in a little olive oil until browned, breaking up into bite-size pieces with the back of a wooden spoon.

Mix ricotta with a heaping Tbsp or so of the grease from the cooked pork and salt and pepper to taste, then spread evenly among the flat bread. Next, add a layer of spinach, the cauliflower and the pork. Bake on a pizza stone for 12-15 minutes. Remove from the oven, top with goat cheese and continue baking another 5 minutes or so until the cheese is warmed.

Drizzle some Creamy Apple-Shallot Vinaigrette on top before serving.

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Creamy Apple-Shallot Vinaigrette

28 03 2016

I just started introducing pureed fruits to my son (he mostly eats veggies), and I thought my homemade apple puree/applesauce would have been gobbled up. It was, but only after I added it to a combo of yams and squash….leaving me with a good bit of apple puree leftover. Enter this deliciously tart and creamy vinaigrette, which I made for an elegant Easter salad this past weekend. It would be great on lots of things though, like chicken or a roasted cauliflower and pork pizza which I’ll be making for dinner this week.

Creamy Apple Shallot Vinaigrette

The following is compliments of This Girl’s Gotta Eat and The Stem Blog: 

  • 1/2 cup applesauce or 2 Fuji apples, chopped
  • 1 shallot, chopped
  • 3 Tbsp golden balsamic vinegar
  • Juice of half a lemon
  • 1 heaping Tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3/4 – 1 cup olive oil

Add everything but the oil to a Vitamix or high-powdered blender and blend until smooth. Stream in the oil, starting with 3/4 cup. Taste and adjust vinegar, seasoning and the oil based on your liking (I for instance, like my dressing with more vinegar/acid than most people so I tend to use less oil).

Store this dressing in a mason jar in the fridge, and quickly shake up before serving.

The salad I served this with was made up of spinach, roasted cauliflower, apple slices, goat cheese and homemade croutons. Delicious, and great for spring!





Roasted Cauliflower, Celery Root and Apple Salad

17 11 2014

This was my first time working with celery root, and I must admit I wasn’t sure how to feel about the funky looking veggie. But it pairs wonderfully with roasted cauliflower, fresh apple and a tangy vinaigrette! Thanks Fresh Fork Market, for continuing to introduce me to produce I wouldn’t otherwise buy.

Roasted Cauliflower, Celery Root and Apple Salad

The following serves 4 (adapted from Gourmande in the Kitchen):

  • Small head of cauliflower, cut into florets
  • Kosher salt
  • Granulated garlic
  • 1 celery root, trimmed and cut into matchsticks (to trim, cut the entire rough outside off using a sharp knife, leaving just the white flesh of the inside)
  • 1 medium apple, cored and trimmed into matchsticks
  • 1/4 cup apple cider vinegar
  • Juice of half a lemon
  • 3 tsp Dijon mustard
  • 1/3 – 1/2 cup olive oil
  • Fresh parsley, chopped
  • Pecans, halved and toasted

I recommend roasting the cauliflower ahead of time, or at least make sure you have enough time to cool it to room temp if you roast it the night you want to use it.

Preheat oven to 400. Toss cauliflower florets with a little olive oil, salt and granulated garlic to taste. Roast in a single layer on a baking sheet for 20- 25 minutes, or until beginning to brown, turning half-way through.

Remove from the oven and allow to cool. Either store the roasted cauliflower in a sealed container in the fridge, or move onto making the salad.

In a medium bowl, whisk vinegar, lemon juice, Dijon, olive oil and salt to taste. I give a range for the olive oil, use less if you don’t like dressing as acidic or use more if you prefer the vinegar flavor to be at the forefront (which is how I prefer it!). Start with less olive oil, taste, then add more if you like.

Add the apple and celery root matchsticks to the vinaigrette, along with the cooled or previously roasted cauliflower and toss well. Add the parsley and pecans and mix. Season with pepper before serving if you like.

Enjoy this salad for lunch, or serve along with a protein of your choice for a healthy dinner.





Tabbouleh Salad With Farro and Grilled Portobello Mushrooms

28 04 2014

This is such a tasty meatless meal, packed with loads of flavor and healthy ingredients! Tabbouleh is a Lebanese grain salad typically made with bulgur wheat. I didn’t have bulgur so I improvised with the ancient grain farro, but kept the rest of the traditional ingredients the same with mixing in parsley, mint, cucumbers, tomatoes and dressing with lemon juice and olive oil. Heads up, there’s a lot of chopping to be had here, so grab yourself a sous chef to help!

Tabbouleh Salad With Farro and Grilled Portobello Mushrooms

Tabbouleh Salad With Farro and Grilled Portobello Mushrooms

The following makes 4 servings (adapted from Cuisine at Home):

  • 1 cup uncooked farro
  • Minced zest of 1/2 a lemon
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp minced fresh garlic
  • Salt and pepper to taste
  • 1 package (10 oz) grape tomatoes, halved (you could also use a mix of tomatoes and chopped red bell pepper if you wanted)
  • 1 cucumber, seeded and chopped
  • 1 can chickpeas (15 oz) drained and rinsed
  • 1 cup chopped fresh parsley
  • 1 cup sliced scallions or green onions
  • 1/2 cup chopped fresh mint
  • 1/2 cup pitted and sliced kalamata olives
  • 4 large portobello mushrooms (4-6 oz each) stemmed and gilled
  • 1/2 cup reduced-fat, crumbled feta cheese

Cook the farro according to package directions. Allow to cool.

Meanwhile, make the vinaigrette. In a bowl, whisk together the lemon zest, juice, olive oil and garlic. Season with salt and pepper to taste. Reserve 3 Tbsp of the vinaigrette to brush on the portobellos.

Combine the tomatoes, cucumber, chickpeas, parsley, scallions, mint, olives, and cooled farro. Toss with vinaigrette and chill until ready to serve.

Preheat grill to medium-high. Brush grill grate with oil.

For the mushrooms, brush both sides with reserved vinaigrette and season with salt and pepper. Grill mushrooms, uncovered, until grill marks appear and mushrooms are softened, about 2-3 minutes per side. Remove from grill and transfer to a cutting board. Slice mushrooms into 1/2-inch-thick strips.

To serve, plate the tabbouleh salad, top with sliced mushrooms and garnish with feta.