Page 85 - Food Network (January 2020)

Cauliflower Magic

Caulif lower Crust Pizza
Pulse the florets from one 1¼-pound
head cauliflower in a food processor until
very finely chopped. Transfer to a clean
kitchen towel and squeeze out any excess
water. Transfer to a large bowl and
stir in ⅓ cup parmesan, 6 tablespoons
potato starch, 1 beaten egg, 1 teaspoon
kosher salt and ½ teaspoon each garlic
powder and onion powder. Press into a
thin 12-inch circle on a piece of parchment. Fettuccine with Caulif lower Alfredo
Slide the crust (on the parchment) onto
Sauté 2 sliced garlic cloves in 3 tablespoons
a preheated pizza stone or inverted baking butter in a saucepan over medium heat until
sheet. Bake at 475˚ until golden, 20 minutes. just softened, 30 seconds to 1 minute. Add
Top with ¼ cup marinara sauce, 1 cup the florets from 1 small head cauliflower,
shredded mozzarella and a pinch of 1 cup half-and-half and a pinch of salt.
red pepper flakes; bake 5 more minutes.
Bring to a boil, then reduce the heat to
a simmer. Cover and cook until tender,
20 to 25 minutes. Let cool slightly, then
puree in a blender until smooth. Cook
12 ounces fettuccine as the label directs;
drain, reserving ½ cup cooking water.
Toss the pasta with the cauliflower sauce,
reserved cooking water, ¼ cup parmesan
and ½ teaspoon nutmeg; season with salt.
Top with more parmesan and pepper.

Caulif lower Mac and Cheese
Make the sauce for Fettuccine with
Cauliflower Alfredo (above) using only
½ small head cauliflower. Puree, adding
1 cup each grated white cheddar and
monterey jack and another ½ cup half-
and-half. Cook 8 ounces elbow macaroni
as the label directs, adding the florets from
the remaining ½ head cauliflower halfway
Caulif lower Crust Pizza with Mushrooms through; drain, reserving 1 cup cooking
Make Cauliflower Crust Pizza (above), water. Toss the pasta with the sauce and
replacing the marinara sauce with ricotta the reserved cooking water. Spread in a
(seasoned with salt and pepper). Top with the 9-by-13-inch baking dish; top with more
mozzarella and sautéed mushrooms; bake grated cheese. Bake at 425˚ until bubbling,
5 more minutes. Top with chopped chives. 25 to 30 minutes.

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