Quail's Cauliflower Crust
Quail's Cauliflower Crust

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, quail's cauliflower crust. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Quail's Cauliflower Crust is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Quail's Cauliflower Crust is something which I’ve loved my whole life.

Pulse in food processor until it's rice-like in texture. Squeeze out as much moisture as possible using a cheesecloth. Transfer cauliflower to a large bowl.

To get started with this particular recipe, we have to first prepare a few components. You can have quail's cauliflower crust using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Quail's Cauliflower Crust:
  1. Take 16 oz package frozen cauliflower
  2. Get 1 egg
  3. Take 1/4 cup goat cheese
  4. Get 1/4 cup mozzerella
  5. Make ready Variety of spices
  6. Take Other things you'll need
  7. Prepare Parchment paper/sil-pat
  8. Make ready Food processor, or even a blender works just fine
  9. Take Cheesecloth/muslin/linen

Heat the oil in a large frying pan and shallow fry the florets until golden. Transfer the cauliflower to a serving dish, drizzle with tahini and pomegranate molasses, and garnish with the parsley. Place cauliflower pieces through the feeding tube of the food processor using the grating blade. Tap gently on the counter top to release any bubbles in the egg mixture.

Instructions to make Quail's Cauliflower Crust:
  1. Preheat the oven to 425°. Line baking tray with parchment paper or silicone mat. Set aside.
  2. Steam cauliflower and drain well. Pulse in food processor until it's rice-like in texture. Squeeze out as much moisture as possible using a cheesecloth.
  3. Transfer cauliflower to a large bowl. Stir in egg, mozzarella, goat cheese, and spices. I like using garlic, oregano, basil, thyme, rosemary..things of that sort.
  4. Carefully spread mixture on lined baking tray until it's about 1/4 in thick. You can try to make it even thinner, just as long there are no holes in your crust. A rubber spatula works really well for this. Crust usually spreads out to 10 inches or even a little more.
  5. Bake for 12-15 minutes, or until crust is dry and golden. Then FLIP IT! This is key. This is why the parchment paper is so handy. I like using a second baking tray lined with paper so I can just stack it on top and flip it without any accidents.
  6. Once flipped, bake again for an additional 5 minutes or so, until this side is also dry and golden. You want to do this before adding any sauce or toppings so that your cauliflower doesn't get rehydrated and soggy.
  7. Add sauce, whatever toppings, and bake for 5 more minutes or until cheese is melted and bubbly. Take out and let it chill for a few minutes before cutting. <3

Once the crust mixture was perfect, I still wanted to make sure the cauliflower dried out throughly in the oven, which meant figuring out the proper baking temperature. Transfer the skillets to a hot oven. Add the pancetta and fry to a light colour. Add the garlic, mushrooms, onions, lemon zest and thyme Sausage and Pepper: Top parbaked cauliflower crust with pizza sauce, shredded mozzarella and sausage and peppers — in this case, cooked and crumbled or sliced hot Italian sausage and very thinly. Shockingly, you won't miss the traditional flakey crust when you make this delicious Cauliflower Crust Quiche.

So that’s going to wrap it up with this exceptional food quail's cauliflower crust recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!