Cauliflower crust baked with jalape\u00f1o & garlic. Topped with a pine nut & cilantro pesto. Butternut squash, shaved fennel, shiitake mushrooms. Finished with cracked pepper and truffle salt.<\/p><\/p>\n
CRUST<\/p>\n
1 head cauliflower
\n1\/2 cup almond flour
\n1\/2 cup Bob’s gluten free flour blend
\n2 tbs olive oil
\n1 tsp sea salt
\n1 tsp baking powder
\n1\/4 tsp garlic powder
\n1 tbs finely chopped Jalape\u00f1o
\nPre heat oven to 350<\/p>\n
Turn cauliflower florets into “rice” by processing or using a blender. Blanch the cauliflower rice in hot water. Line a strainer with a nut milk bag. Drain hot cauliflower rice into strainer. Shock with cold water. Ring out the water by twisting the nut milk bag (you may also use a kitchen cloth or super fine strainer ). Once water is pressed out toss the cauliflower rice into a mixing bowl. Add all ingredients. Mix well and form the dough. Line a baking sheet with parchment paper. Form crust on sheet. Bake for 20-30 mins at 350. Keep an eye on it. Key is to over bake it. The crust will rehydrate a bit after you pull it out. This will help you to have a successful cauliflower crust, that will stand up and hold all the ingredients like a traditional crust.<\/p>\n
Recipe by Adam Kenworthy<\/p><\/p>\n