On Deck: Cauliflower and Pickled Pepper Taco Pizza
Author: Pizza Today
Recipe type: pizzas
Ingredients
12-16 oz whole milk mozzarella
*For the cauliflower:
1 head of cauliflower
2 tablespoon olive oil
1½ teaspoon ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
pinch kosher salt
*For the pineapple pickled peppers:
10-12 serrano peppers, thinly cut on a bias
1 cup white vinegar
1 cup pineapple juice
2 tablespoon sugar
1 teaspoon kosher salt
4 garlic cloves
*For the citrus pickled onion:
1 whole red onion sliced thin
1 -2 lemons
*Post bake toppings:
Fresh Cilantro
Chipotle sauce (store bought is fine)
Instructions
To roast the cauliflower, cut the cauliflower into florets and add them to a mixing bowl.
Add the oil, cumin, chile powder, paprika and salt.
Toss to incorporate all the spices into the cauliflower.
Add the spiced cauliflower to a sheet pan and roast at 500-550 F for 10-15 minutes, tossing and turning every couple of minutes to get an even cook and char marks.
When the cauliflower is tender and thoroughly roasted, take out of oven and let cool. Once cooled, wrap and refrigerate.
To pickle the onions, put your thinly sliced onions into a bowl and squeeze the lemon over the onion. Once all the juice is covering the onions, toss and make sure the lemon juice is hitting all the onion. For the first hour or so, keep turning the onions and mixing them in the lemon juice.
Cover and refrigerate.
To pickle the peppers, put the sliced peppers in a bowl.