The Cocktail Diaries: My St. Germain Cocktail
I've been meaning to get a bottle of St. Germain to play with for a long time.
So, ever since I met my first friend who had a gluten issue, I’ve taken notice of the idea of a cauliflower crust for pizza and the like. I love cauliflower – particularly roasted nice and brown in olive oil, salted liberally and consumed in full-head units (it’s a great meal for one!). I have to admit, unusual substitutions make me a little wary sometimes. So I haven’t tried the crust – I’ve thought about it and decided against it in favor of roasting or pureeing… until now.
After seeing so many variations on my favorite sites to read about food, I just had to. And I was curious. And you know what? They were awesome! We dunked them in some garlicky tomato sauce and they were a delicious dinner alongside a healthy salad.
These will definitely be making it into our regular rotation – right alongside (not replacing ) our regular pizza/breadsticks.
Here’s what you need:
– 2 eggs
– 1 head cauliflower
– 1 cup mozzarella, shredded
– 1 Tbsp. fresh herbs (you can sub dried – use less!)
– 1 tsp. red pepper flakes (to taste)
– 1/2 tsp. garlic powder
– 1 tsp. salt
– 2 tbsp. butter, melted
– 4-6 heads garlic
– 1/2 cup mozzarella, shredded
– Pretty much whatever else you want!
Preheat the oven to 450 degrees. Cook the cauliflower by roughly chopping, then boiling in a saucepan until fork-tender. Drain and Pulse a few times in the food processor until it is about the texture of rice. Allow to cool a bit so it won’t cook the eggs when you mix them.
Stir together the eggs, cauliflower, mozzarella, herbs, garlic powder and salt. Cover a cookie sheet with a silpat or parchment paper and spray liberally with cooking spray. Don’t skimp on this! The “bread”sticks are surprisingly sticky on the bottom.
Dump the mixture onto the pan and spread with your hands to make a sheet about 12×8 inches – it should be almost a half inch thick. Bake for 15 minutes until nice and browned.
When sufficiently browned, remove the tray from the oven and spread with the melted butter, garlic and then mozzarella. Bake for another 10-ish minutes until the cheesy topping gets those trademark pizza-y browned spots. Serve with marinara or your favorite tomato sauce.
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