Recipe Tandoori Cauliflower Pizza
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Lazy dinners
Main meals
For an actual pizza party … This recipe will get you six knock-out pizzas to feed several hungry mouths (or freeze for later, if you like) and you’ll be mighty glad you have more than one, two, or three!
You will need
Serves 6
- Pizza dough, 6 portions
- Additional 'Type 00' flour for dusting
Pizza Sauce
- 800g good quality canned whole tomatoes
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon raw sugar (optional)
- 1 tablespoon dried oregano
Cauliflower
- 1 x whole cauliflower, cut into small pieces
- 2 tablespoons tandoori paste
Coriander Pesto
- 1 large bunch coriander
- 125ml olive oil
- 100ml lemon juice
- 1/2 teaspoon salt
- 1/4 cup cashews (optional)
Toppings
- 1 red capsicum, thinly sliced
- 1 red onion, thinly sliced
- 1 cup vegan mozzarella
- 1/2 cup coconut yoghurt
Garnish
- Coriander leaves
- Cashews (optional)
Recipe: Michael Craig
Directions
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Step 1
Preheat the oven to 250°C and place an oven tray inside to warm up.
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Step 2
Get a pot of boiling water on the stove. Boil cauliflower pieces for 3 minutes.
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Step 3
Drain cauliflower and transfer to a mixing bowl. Coat with tandoori paste and sprinkle salt. Coat the hot tray from the oven with olive oil and add cauliflower to the tray.
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Step 4
Roast cauliflower in the oven for 25 minutes.
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Step 5
Blend together all ingredients for the pesto. You can also add a small number of cashews to this to make it a bit more chunky.
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Step 6
Stretch dough on a dry surface with some flour. Top dough with pizza sauce.
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Step 7
Dust with a pinch of curry powder.
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Step 8
Add vegan mozzarella, roasted cauliflower, red capsicum and red onion.
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Step 9
Cook at 250°C for 10 minutes.
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Step 10
Take out the oven and garnish with coconut yoghurt and coriander pesto. You can also add toasted cashews and fresh coriander leaves if desired.
Recipe: Michael Craig
