Recipe Creation: Cauliflower Crust Pizza with Sage Pesto + Acorn Squash + Goat Cheese

 

This was my first time experimenting with cauliflower crust pizza and I'm already a huge fan. I actually found the crust pre-made at Trader Joe's, but I also know Cali'flour Foods makes a good one. I love sage and pesto so I decided to use sage as the base for my pesto and the flavors work so well with the squash. I also think you could easily top this pizza with prosciutto for little added protein. Enjoy!

Ingredients:

• 1 cauliflower pizza crust
• 2/3 cup sage leaves, torn
• 2 tbsp. pine puts
• 2 tsp. nutritional yeast or finely grated parmesan
• 1 acorn squash, cut into 1/2 inch cubes
• extra virgin olive oil
• goat cheese
• salt

Directions:

-Preheat oven to 350 degree F and line a baking sheet with foil.

-Add squash, 1 tbsp. olive oil and salt and roast for 15 minutes.

-Meanwhile, toss the sage and pine nuts in a food processor to combine.

-Slowly blend in 2 tbsp. olive oil and add the nutritional yeast (or parmesan).

-Season with salt, to taste, and set aside.

-Remove squash from the oven and let cool. 

-Follow direction for your cauliflower crust and bake until crispy.

-Spread on the sage pesto, and top with goat cheese and squash.

-Set the oven to broil and return the pizza to the oven for a few more minutes.

-Enjoy!

Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3

Ingredients:

For the salad:

• 1 large sweet potato 
• 1 head of cauliflower
• 4 organic chicken apple sausage
• 1 cup cooked quinoa
• 1 tbsp. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme

For the dressing:

• 1 cup Italian parsley, minced
• 2/3 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tsp. agave or honey
• salt & pepper, to taste

Directions:

-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.

-Peel and chop the sweet potato and and cut the cauliflower into small florets. 

-Slice the sausage in 1/2 inches rounds and toss with the veggies. 

-Drizzle with olive oil, season with salt & pepper and top with herbs.

-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 

-Remove from oven when golden brown and set aside. 

-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.

-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.

-Toss with dressing and season with salt and pepper.

Recipe (Re)creation: Cauliflower "Fried Rice"

 

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

• 1 head of cauliflower, florets separated
• 3 tsp. toasted sesame oil
• 1 cup carrots, chopped
• 1 cup zucchini, diced
• 2 tsp. ginger, peeled and chopped
• 1 clove garlic, finely chopped
• 2 tbsp. sliced scallions
• 2 eggs, lightly beaten
• 1 cup kale, shredded
• 1-2 tbsp. tamari
• Sea salt, to taste

Directions:

-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.

Recipe (Re)creation: Bertolli's Cauliflower Soup

This dish is inspired by a recipe from Paul Bertolli, renowned chef responsible for some of Chez Panisse and Oliveto's best dishes.  The base of the soup is incredibly simple and healthy, yet surprisingly hearty and satisfying.  I added the truffle oil, parmesan, and pumpkin seeds for a little variety, but you can play around with your toppings of choice.  This soup will easily become your mid-week staple and tastes even better for days to come.

Serves 4-6

Ingredients:

• 3 tablespoons olive oil
• 1 medium yellow onion, sliced
• 1 head cauliflower
• 4 cups chicken broth
• Salt & pepper, to taste
• Shaved parmesan
• Toasted pumpkin seeds
• Truffle oil

Directions:

-Heat the olive oil in a medium sized pot.  

-Add onions and cook over medium heat for about 15 minutes.

-Add cauliflower florets and 1 cup chicken broth.

-Cover, raise the heat, and simmer for 15-20 minutes.

-Add the rest of the broth and cook uncovered for another 20 minutes.

-With a hand blender, puree the soup until smooth.

-Let sit for 5-10 minutes and season with salt and pepper.

-Distribute evenly in bowls and drizzle with truffle oil.

-Top each bowl with a shaved parmesan and pumpkin seeds.

-Serve with slices of toasted baguette and a simple side salad.

~Enjoy~

Restaurant (Re)creation: Delfina's Spicy Cauliflower

This dish is a favorite at Pizzeria Delfina.  Its unique, spicy, crunchy and satisfying.  I actually found the real recipe from an SFGate article online (which is totally delicious as is), but I decided to do a somewhat "lighter" version.  I used all the same ingredients as Delfina's version, but I omitted the Calabrese peppers and I roasted the cauliflower first to minimize "frying" time.  This may go against the goal of most of my (re)creations since it adds time to the preparation, but I would rather add minutes to the cook time than inches to the waistline!  (I mean seriously, if a girl is going to eat like this most nights, she needs to make a few tweaks here and there to keep her pants fitting ; ).  So, I roasted the cauliflower (rather than deep frying it) and then just finished it off on the stovetop.  It tastes almost exactly the same as the restaurant version and only takes a little more time.  Try the recipe either way- both are perfectly delicious and flavorful.

Serves 4 (as a side)

Ingredients:

1 head of cauliflower, broken into florets
Extra-virgin olive oil
Salt, to taste
1/4 cup chopped italian parsley
1/4 cup drained capers, dried
2 large garlic cloves, sliced thinly (lengthwise)
1 tsp chili flakes
1 tbsp panko breadcrumbs

Directions:

Preheat the oven to 400 degrees F.

Separate the cauliflower into large uniformly-sized florets.

Place the cauliflower in an oven and stove-top safe pan and douse in olive oil and salt.  Mix the cauliflower around so that the salt and olive oil are evenly distributed.

Roast the cauliflower for 25-30 minutes or until it starts to soften and brown.

Once the cauliflower starts to brown, remove it from the oven and place it on the stovetop on medium heat.  Cook for 5-7 minutes.

Add a little more oil (as needed) and the capers, garlic, and breadcrumbs.  Cook for 1-2 more minutes, adding the chili flakes at the end.

Remove from heat and serve.

Enjoy!


Pizzeria Delfina (Mission)
3611 18th Street
San Francisco, CA
(415) 437-6800

Pizzeria Delfina (Pacific Heights)
2406 California Street
San Francisco, CA
(415) 440-1189
www.delfinasf.com