Start with a whole head of washed cauliflower and remove the green leafy parts and stem. Cut into quarters and cut each stem partially, break apart at the flower end. I like to break them so they look more natural than cutting all the way thru.
Preheat an oven to 400 degrees, place the cauliflower on a parchment lined sheet tray. I use parchment to eliminate cleaning the tray/pan. Coat the cauliflower with the following ingredients.
- 1 clove of finely chopped garlic
- 1/8 teaspoon kosher salt (I used about 3 pinches)
- 1/8 teaspoon paprika (I just sprinkled it around for color)
- 1/8 teaspoon cumin
- 1/8 teaspoon curry powder
- a few grinds of black pepper
- 1/8 teaspoon ground turmeric (a new spice for me)
- 1 tablespoon extra virgin olive oil (or more)
Mix well to coat each piece and spread out evenly on pan. Put your smaller pieces on the inner part of your pan and larger pieces to the outer perimeter. Roast on middle rack for about 20 minutes, just where a knife will easily go thru the larger stems.
I had my oven on and wanted to try a frozen pizza test on my steel plate that I normally use to make fresh pizza. Cranked the oven up to 450 degrees (normally I cook fresh dough at 550) and let the frozen pizza thaw.If you like to cook pizza at home I encourage you to get a steel plate it simulates a real deck oven. Here is a photo of my setup.
It’s 3/8″ thick steel so I leave it in the oven for all baking (weighs about about 20 lbs.). I had a name brand frozen pizza that was thawed and treated it like it was fresh. Drizzled it with olive oil and used the peel with flour to launch it onto the plate (convection only no broiler) for about 12 minutes.
Conclusion: Really good pizza, I’m back to the drawing board on my homemade. It reminded me of the pizza of my youth from LaBrascas (I’m pretty sure they use frozen crust). It had a crunch and a chew that you can’t get from the oven rack or a stone.
Back to the cauliflower, very tasty I like the turmeric and curry flavors.