Cauliflower Pizza

Ruapehu cauliflower and broccoli
  • Slice your young tight cauliflower head into 1cm thick slabs. Brush with olive oil or lard of some kind, lightly salt with solar dried sea salt, and place onto the floor of your pizza oven.
  • When grilled on one side turn over and brown on the other side.
  • Remove from oven and spread with your favourite pizza toppings. I used a sundried tomato tapenade recipe from Change of Heart because it’s intensely flavoured but not runny, with grated cheese on top. I’m currently making a hard parmesan type cheese with raw milk from my Feta recipe in the Change of Heart as well. I just take the feta out of the brine after one week and wrap in grease proof paper, and leave them for 3 months . They first become a very tasty cheese, then go harder and can be grated like a parmesan.