Cauliflower pizza crust
(Adapted from www.closetcooking.com)
1/2 cup shredded Italian cheese blend
1 tablespoon Italian seasoning
Preheat the oven to 450 F. Break the cauliflower into florets and puree in a food processor. Microwave the mixture for 8 to 10 minutes, or until cooked. Dump the cooked cauliflower into a clean dishtowel and wring out as much water as possible.
Combine the cauliflower, egg, cheese and Italian seasoning. Add salt and pepper to taste.
Press the mixture into a wax paper-lined pizza pan much the way you do with traditional crust. Bake the crust for 25 to 30 minutes, until it is dry to the touch and golden brown all over, with medium- to dark-brown edges. (If you don't cook the crust long enough before adding toppings, it will fall apart when you try to hold it.)
Add pizza sauce and toppings, and bake for about 20 minutes or until the cheese starts bubbling.
Cauliflower alfredo sauce
(Adapted from Pinchofyum.com)
Head of garlic, minced
2 tablespoons olive oil
6 cups cauliflower florets
7 cups non-tomato vegetable broth
1/2 cup milk
Sautee garlic in olive oil until it is soft, but not browned. Put it aside.
Boil cauliflower in vegetable broth until it's fork-tender, about 10 minutes. Don't drain it.
Put the cauliflower in a blender with sauteed garlic, milk and a cup of the broth the cauliflower was boiled in. Add salt and pepper to taste.