Roasted Cauliflower Pizza with Goat Cheese & Rosemary Garlic Cream Sauce


Roasted Cauliflower Pizza with Goat Cheese & Rosemary Garlic Cream Sauce


Pizza dough - homemade or prepared

1 head cauliflower

10+ cloves garlic

olive oil

1 cup spinach - chopped (optional)

1 tomato - diced (optional)

5 oz goat cheese

2 TBS butter

1 1/4 cups heavy cream (or 1 1/4 cups Mexican Crema mixed with 1/2 cup water) 

dry rosemary - a TBS & a pinch - chopped finely or crushed with a mortar & pestle.

3-4 sprigs fresh rosemary

Grated Parmesan

Crushed red pepper (optional)

Fresh parsley - chopped

S&P to taste


Pre-heat your oven to 400 degrees.  

Remove the green leaves from the cauliflower & cut into florets or 1/2 inch steaks.  Place on a cooking sheet greased with cooking spray.  Add the garlic cloves - whole.  Drizzle everything with olive oil & sprinkle 1 TBS dry rosemary on everything.  Bake for 30-40 minutes or until the garlic looks browned & the cauliflower turns color at the edges.  Remove from heat & let cauliflower rest.  Chop the roasted garlic.

Up the empty oven temperature to 450.

Heat 2 TBS butter in a stock pan.  Add the rosemary sprigs & several chopped roasted garlic cloves (to your taste) and simmer a minute then add the heavy cream.  Know that roasted garlic has a nutty, mild flavor unlike raw garlic so do not be afraid of being too heavy handed with it.  Bring almost to a boil then reduce heat to low, cover & allow the rosemary & garlic to steep in the cream.  You can actually remove it from heat altogether & let it steep several hours - if you feel like it.  If using immediately - let it steep for 15-20 minutes then whisk in the goat cheese.  Add a pinch of dry rosemary.  Right before using, remove & toss the fresh rosemary sprigs.  If the cream sauce is too thick, add water.  If it is too thin, cook it down a bit.

To assemble the pizza, roll out a portion of dough to your desired thickness, spread a thin layer of cream sauce & top with cauliflower, chopped roasted garlic & chopped spinach (if using).   Sprinkle grated Parmesan over everything.  

Bake at 450 for about 20 minutes or until the cheese is melted & the crust browns.

I topped mine with parsley, diced tomato - primarily for color - salt & pepper and LOTS of crushed red pepper.

Then - I unceremoniously shoved it in my face & washed it down with a bottle of merlot (optional).