Cauliflower Crust Garlic Cheese Fingers Recipe
Cauliflower Crust with garlic spread topped with mozzarella cheese.
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Ingredients
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Cauliflower crust
Garlic spread
Topping & finishing
Method
Cauliflower crust
- 1
Preheat and prepare cauliflower
Preheat oven to 220°C (425°F). Line a large baking sheet or pizza pan with parchment paper and lightly grease the paper with a little olive oil.
- 2
Rice the cauliflower
Place the cauliflower florets in a food processor and pulse until rice-like in texture (small granular pieces). Do this in batches if needed so the pieces are uniform.
- 3
Remove moisture
Transfer the riced cauliflower to a large microwave-safe bowl and microwave on high for 4–5 minutes until softened (or steam on stove for 6–8 minutes). Let cool slightly. Working in small handfuls, place the warm cauliflower into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible — aim for at least 1/2 to 1 cup of liquid removed. Removing moisture is critical for a firm crust.
- 4
Mix crust ingredients
In a large bowl combine the drained cauliflower, the egg, 1 cup grated Parmesan, almond flour, garlic powder, dried oregano, salt, and black pepper. Mix until combined into a workable dough. The mixture should hold together when pressed; if too wet, add an extra teaspoon of almond flour.
- 5
Form and bake crust
Transfer the cauliflower mixture to the prepared parchment-lined pan. Using damp hands, press the mixture into a roughly 10x12 inch rectangle or long oval about 1/4 inch thick, leaving a small raised edge if desired. Brush the surface lightly with 1 tablespoon olive oil. Bake in the preheated oven for 18–22 minutes, or until edges are golden and the crust feels firm to the touch.
Garlic spread
- 6
Prepare garlic butter
While the crust bakes, combine the melted butter, minced garlic, chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir and let sit for 5–10 minutes so the garlic infuses the butter. If you prefer a stronger garlic flavor, let it sit longer at room temperature.
Assemble and bake
- 7
Brush garlic spread on crust
Remove the par-baked crust from the oven. Using a pastry brush or spoon, spread the garlic butter evenly over the top of the crust, leaving the edges slightly lighter if you prefer. Reserve about 1 teaspoon of parsley for garnish.
- 8
Add cheese
Evenly sprinkle the 2 cups shredded mozzarella over the garlic-coated crust. Finish with 2 tablespoons grated Parmesan and an optional pinch (1/2 tsp) of red pepper flakes for a little heat.
- 9
Final bake
Return the pan to the oven and bake for another 8–10 minutes, or until the cheese is fully melted and bubbling and the edges of the crust are golden brown. For a browned top, you can broil on high for 1–2 minutes watching closely to avoid burning.
- 10
Slice into fingers and garnish
Remove from the oven and let cool for 3–5 minutes to set. Using a sharp knife or pizza cutter, slice the cheesy cauliflower rectangle into 8–10 fingers (depending on desired size). Sprinkle the reserved chopped parsley over the fingers and serve hot.
