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
Serves 2
Ingredients
- 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!)
Instructions:
- 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.
This sounds amazing! Does the crust taste like califlower at all? I know my daughter would eat it, but I am wondering if I could pass it off on my husband as well.
I can kind of tell the cauliflower is in there, but the garlic kind of takes over. My husband said he wouldn’t have know if I didn’t tell him. I’ve heard a few others with picky husbands say it was a hit (especially when it’s used as a pizza crust, and covered in sauce and cheese) …let me know if it works! 🙂
This looks great! It’ll be interesting to try! Thanks for sharing!
That really looks amazing 😀 I wonder if my kids would go for it!
So Fancy!
OK, this looks A-MA-ZING! I have some asparagus and cauliflower in my fridge right now too! We usually just steam the asparagus, but this will be a very nice change.
Also, I love the idea of using it as pizza crust! YUM!
Thanks so much for sharing and linking up to Delicious Dish Tuesday!
Excellent! I made it as a side dish (doubled the recipe) with supper tonight. Bridget and Doug and the kids came over and everyone loved it! No leftovers 🙁 Bridget took the leftover ground up culilower home and will make it as pizza tomorrow. This is a keeper!
Yay! I’m so glad you liked it! 🙂
(…and nice to hear from you! I hope all is well with you all ! 🙂
I keep seeing recipes for cauliflower crust, I think I really have to jump on this bandwagon!! This version with asparagus looks delicious!
Hi,
We dont use a microwave, so just wondering how to warm the cauliflower? maybe in the oven? How long, just until cauliflower is abit soft?
Thank you,
Erinn
Hi Erinn,
It just needs to be steamed, so you can do that in a steamer or a pot on the stove. However you normally cook your veggies will work just fine!
Thanks for stopping by 🙂
~Wendy
This looks awesome! What a healthy inspiration!
thank u:) so just steam until soft?
Yup. Just like you would any steamed veggie. Soft, but not mushy. 🙂
this looks so delicious! i am such a fan of asparagus! what a great spring dish. Thanks for linking up for tasty tuesday too!
This was fantasmic! I doubled the recipe, and ate half of one round, before I even removed it from the parchment – it was THAT GOOD!
I left out one step, but, to my surprise, it didn’t matter – I forgot to microwave the cauliflower. It wasn’t crunchy, or undercooked, at all – delicious.
I had it it with the asparagus, one time; with mushrooms, diced tomatoes, and chicken sausage, another; then twice, plain – it doesn’t need anything – it’s delicious, on its own. (I ate half a “circle” as a serving, so had 4 servings total.)
I just took my leftover cauliflower, out of the freezer, to make it again – this time, to make one into pizza. 🙂 P.S. I don’t have a food processor, so used a cheese grater – no problem with texture. 🙂
I’m SO glad to hear that!
I make cauliflower couscous, too, and I agree – skipping the microwave step doesn’t make much of a difference. That way it’s even easier! What’s not to love! <3 haha
Thanks for stopping by and commenting!
Looks yummy! Thank you for the recipe