THE VERSATILE CAULIFLOWER
Cauliflower should always be high up on your detox grocery list, as this cruciferous vegetable will bring heartiness and versatility to your cooking. Cauliflower is so versatile that is can be converted into a variation of “rice” and can even be used as a base for flatbreads or pizza crusts, which are a great alternative to grains.
I partnered with a wonderfully innovative chef, Doris Choi, to create The Fresh Energy Cookbook in 2012, as well as an innovative cooking school and a number of other projects. This was such an exciting time for me, as Doris provided the recipe genius and innovation to create hundreds of recipes using the dietary principles that I have taught over the past two decades.
CREATING THE CAULIFLOWER PIZZA CRUST
One of Doris’ great innovations was the cauliflower pizza crust, which has become such a popular, healthy alternative to a grain-based pizza crust. This pizza crust recipe first appeared in the pages of The Fresh Energy Cookbook. This is one of the most gratifying recipes in my repertoire. My clients get so excited when they discover they can actually have pizza on the detox diet.
Some people find it very difficult to digest cruciferous vegetables such as cauliflower raw, and consuming too much may produce gas and bloating. This is easily remedied by breaking down the cellulose by blanching, steaming, or roasting such vegetables before consuming.
RECIPE: THE CAULIFLOWER PIZZA CRUST
4 cups cauliflower “rice”*, steamed and excess moisture removed using a cheesecloth
½ cup goat cheese or goat feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano or za’atar
Pinch of paprika (optional)
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Combine all the ingredients in a large bowl and transfer the mixture to the baking sheet.
Shape the mixture into a flat circle, keeping it ⅓-inch thick.
Bake for 25-30 minutes until the “dough” feels firm.
Makes 1 large pizza crust
Recipe from The Fresh Energy Cookbook
in loving service,