Garlicky White Pizza with Cauliflower & Kale - cauliflower

Method

• Preheat the oven to 375 F. Put your pizza stone (if using) into the cold oven before preheating it.
• This will allow your pizza stone to get nice and hot.
• Toss the cauliflower in a bowl with 1 tablespoon of the olive oil.
• Lay it out in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon of the kosher salt.
• Roast the cauliflower for about 10 minutes, turning the pieces over with a spatula halfway through.
• Remove the baking sheet from the oven and set it aside.
• While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat.
• Add the garlic and cook for about a minute.
• Let it turn a toasty brown but be careful not to burn it.
• Turn the heat on the burner to low and just let the oil soak up some of the garlic flavor for another minute.
• Scrape the garlic and oil into a small saucer or ramekin and set aside.
• Add the kale to the oily skillet (if theres not enough room cook it down a cup at a time).
• Sprinkle with 1/4 teaspoon of the kosher salt, and cook over medium high heat until its wilted.
• Bring the oven temperature up to 450 F.
• Lightly flour a clean work surface (such as a cutting board or a pizza peel).
• Toss a bit of cornmeal onto the flour.
• Split your dough into two equal sized pieces and set one aside.
• Stretch the pizza dough into your desired shape.
• Make sure not to press it down into the flour/cornmeal.
• You want it to rest on top of the cornmeal so that your pizza slides easily into the oven.
• I learned this the hard way.
• More than once.
• Spoon or brush half of the garlic and oil over the crust, all the way to the edges.
• Spread half of the cooked kale over that.
• Sprinkle half of the mozzarella cheese over the garlic and kale.
• Lay half of the cauliflower over the cheese, sprinkle with half of the shaved Parmesan, and then sprinkle with half of the crushed red pepper.
• Take your pizza (on the pizza peel) over to the oven, open the oven and carefully slide the pizza onto the pizza stone.
• Bake for about 8 minutes, or to desired level of crisp.
• I like my crust to be chewy and crispy.
• Repeat the assembly/baking procedure for the second crust.
• *Note: I used One-Hour Whole Wheat Pizza Dough from Averie Cooks for this recipe.
• You can use your favorite recipe or purchase pre-made, but I love her recipe.
• You should try it.