Thank you for all the love and support during the wedding process! For those of you following along on instagram I will definitely be posting pictures once our photographer gets them to us.
It’s been so fun cooking this past week knowing 1- WE’RE MARRIED! and 2- I don’t have to feel guilty spending time in the kitchen thinking of all the things I should be doing for the wedding.
This pizza was amazing. The taleggio is so insanely flavorful it really makes the pizza. You could use these toppings on any pizza but the cauliflower crust is so easy and with such rich toppings it’s nice to know you have some veggies snuck in.
- 1 head cauliflower, florets only
- 0.25 cup part skim shredded mozzarella cheese
- 0.25 cup grated parmesan
- 1 egg, beaten
- 1 teaspoon dried oregano
- 2/3 pounds taleggio, rind removed, cut into cubes/chunks
- 6 springs fresh tarragon plus more for garnish
- 1 large garlic clove, thinly sliced
- 3 tablespoons unsalted butter
- Pinch salt
- Optional: additional parmesan
- Preheat oven to 400 degrees. Blitz the cauliflower in a food processor until rice-like. Place in a large skillet over medium heat and sauté for a few minutes (this gets the moisture out).
- Place cauliflower in clean kitchen towel and ring out as much liquid as possible. I did this in batches. This will keep your crust from being soggy.
- Toss cauliflower with both cheeses, oregano and salt/pep. Stir in egg and mix well.
- Dump cauliflower mixture onto large lined baking sheet and pat into a large rectangle. Place in oven for 8 minutes.
- Meanwhile, heat butter in a large skillet over medium-low heat. Add garlic and sauté 30 seconds. Add mushrooms and sauté two minutes. Add leaves from tarragon sprigs and a pinch of salt and sauté for 5-10 minutes until mushrooms are tender and most of the moisture is gone. Keep on low heat until crust is ready.
- Remove crust from oven and scatter mushrooms and taleggio over the top. Bake for another 7 minutes then broil for 2-3 minutes until desired browning has occurred.
- Remove from oven, garnish with parmesan and tarragon.
Inspired by DonnaHay