Have I mentioned lately that I simply cannot wait to get back in the garden? Come on, spring!
I’ve always considered the planting of asparagus to be a pretty heavy commitment, and since we’re planning on sticking around the new digs for a while, we’re putting in our first patch this year!
…and speaking of asparagus, I made this snappy tart today. 🙂 Can you guess the secret ingredient!?
It’s cauliflower! In the crust! Whether you’re counting calories, or going gluten-free, or just trying to get as many veggies as possible into your family’s bellies, this is a must-try. It’s just veg, veg, and more veg…and you could adapt it to include even more veg if you’re feeling just that cuh-razy.
(And to all my toddler-mom readers out there, take note: Little Man ate half of it for lunch, and just kept saying, “Mmmm. Pizza!” Smart boy, because this can be used as a pizza crust, too!)
Yeah, I’m definitely committed to making this one again.
No-Dough Cauliflower Crust Asparagus Tart
adapted from a recipe found at Eat.Drink.Smile
- 1 cup cauliflower, prepared as described below
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon dried oregano
- 2 cloves crushed garlic
- 1/4 teaspoon garlic salt
- olive oil (optional)
- 10 stalks asparagus
- salt and pepper, to taste
- approx 1/4 cup shredded cheese for topping (I used a mix of Parmigiano-Reggiano and mozzarella)
To prepare the cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the cauliflower into a microwave safe bowl and microwave for 7 minutes. Do not add water. (Stash leftover cauliflower in the fridge for another crust, ‘cuz you’ll want one!)
- Preheat oven to 450 degrees. Line a baking stone or cookie sheet with parchment paper.
- In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Bake at 450 degrees for 15 minutes (crust should be golden brown and firm.)
- While crust is baking, saute asparagus stalks in 1 Tbsp olive oil until slightly browned but still crisp. Season with salt and pepper to taste.
- When crust is done, remove from oven. Sprinkle with a bit of cheese. Place asparagus stalks on tart; sprinkle with another light layer of cheese.
- Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
- Serve immediately.