Yummy Cast Iron Skillet with Cauliflower Crust (Variations)
Overall:
This is a fun recipe, because you can vary the base, cheese, veggies and spices each time you make it, so the idea gets very familiar, but the flavor changes.
Prepare the Veggie Base
Cook the cauliflower Base on the stovetop in a preheated 12” (for 4 servings) cast iron skillet for 5 minutes.
Cook the Base in the skillet in the oven at 450* for 15 minutes.
Choose and spice veggies for the topping (Make sure they’re not too wet, or the dish will be too gooey.)
Add the veggie topping and cheese to the Base and cook at 450* for 10 more minutes.
If you let it sit for 5+ minutes, you can use a pizza cutter and a spatula to get it out of the pan in a formed wedge pretty easily. If you’re hungry, a scoop on the plate works fine too, but since you’ve bothered to cook the base on the stovetop, it can be a nice presentation.
4 servings.
Details:
1. Prepare the Veggie Base.
Preheat the oven to 450*.
The Base:
Preheat the cast iron skillet on medium heat on the stovetop while you pre-cook the Base veggies.
Riced cauliflower: I buy it in a 12oz bag either in the fresh section or frozen. Pre-cook the cauliflower according to package directions. I’m not a microwave fan, but I do cook the riced cauliflower with a Tablespoon of water in a glass covered bowl in the microwave for 5 minutes.
Drain the water. The dryer the better.
Mix the Base, cauliflower only in this version, with
1 pastured egg
1/2 cup cheese, Pecorino-Romano
Spices:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 cloves garlic, minced ( I use my tiny food processor for speed)
2. Cook the cauliflower Base on the stovetop in a preheated 12” cast iron skillet for 5 minutes.
Pre-heat the cast iron skillet. Coat the bottom of the skillet with olive oil. Press the Base into the bottom with a scraper or spatula.
Cook for 5 minutes to set the bottom.
3. Cook the Base in the skillet in the oven at 450* for 15 minutes.
You’ve already pre-heated the oven, so just put it in. Use a pan that is oven safe to make it easier. Mine is fully cast iron, so I use hot pads, and just move it from stove to oven.
4. Choose and spice veggies for the topping (Make sure they’re not too wet, or the dish will be too gooey.)
Today, I used spinach, portobello mushrooms, salt, pepper and an Italian blend of shredded cheese.
While the base was cooking, I prepared the Veggie top:
1/2 cup frozen spinach, thawed under running water in a colander for a minute, squeezed dry-ish with the back side of a large spoon and sprinkled with salt.
8oz portobello mushrooms, wiped clean, sliced thinly, marinated in a light coating of olive oil, sprinkled with salt and pepper and 1/4 cup shaved Pecorino-Romano cheese.
5. Add the veggie topping and cheese to the Base and cook at 450* for 10 more minutes.
When I pulled the skillet out of the oven, I layered:
The prepared veggies: Spinach and Mushrooms
1 cup Shredded Italian blend of Cheeses (parmesan, romano)
And cook in the oven for 10 more minutes.
If you let it sit for 5+ minutes, you can use a pizza cutter and a spatula to get it out of the pan in a formed wedge pretty easily. If you’re hungry, a scoop on the plate works fine too, but since you’ve bothered to cook the base on the stovetop, it can be a nice presentation.
4 servings.
Details for Flavor #2:
Cauliflower Base, Spinach, Artichoke, Parmesan topping
1. Prepare the Veggie Base.
Preheat the oven to 450*.
The Base:
Preheat the cast iron skillet on medium heat on the stovetop while you pre-cook the Base veggies.
Riced cauliflower: I buy it in a 12oz bag either in the fresh section or frozen. Pre-cook the cauliflower according to package directions. I’m not a microwave fan, but I do cook the riced cauliflower with a Tablespoon of water in a glass covered bowl in the microwave for 5 minutes.
Drain the water. The dryer the better.
Mix the Base, cauliflower only in this version, with
1 pastured egg
1/2 cup cheese, Pecorino-Romano
Spices:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
2. Cook the cauliflower Base on the stovetop in a preheated 12” (for 4 servings) cast iron skillet for 5 minutes.
Pre-heat the cast iron skillet. Coat the bottom of the skillet with olive oil. Press the Base into the bottom with a scraper or spatula.
Cook for 5 minutes to set the bottom.
3. Cook the Base in the skillet in the oven at 450* for 15 minutes.
You’ve already pre-heated the oven, so just put it in. Use a pan that is oven safe to make it easier. Mine is fully cast iron, so I use hot pads, and just move it from stove to oven.
4. Choose and spice veggies for the topping (Make sure they’re not too wet, or the dish will be too gooey.)
While the base is cooking, prepare the Veggie top:
1 cup chopped frozen spinach, thawed under running water in a colander for a minute, squeezed dry-ish with the back side of a large spoon and sprinkled with salt.
1/2 cup frozen artichoke hearts, thawed under running water in a colander for a minute, squeezed dry-ish with the back side of a large spoon and sprinkled with salt and chopped.
5. Add the veggie topping and cheese to the Base and cook at 450* for 10 more minutes.
When I pulled the skillet out of the oven, I layered:
The prepared veggies: Spinach and Artichoke
1 cup Parmesan cheese
And cook in the oven for 10 more minutes.
Variations for Flavor #3:
Cauliflower, Sweet Potato, Kale Base, Portobello Mushroom and Goat Mozzarella topping
Adjustments to the full recipe above...
Base:
A mix of Riced Cauliflower, Sweet Potato, Kale, pre-cooked for 5 minutes
Add Spices:
1 large clove Garlic
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Rosemary
1/2 teaspoon Oregano
and
1/2 cup Pecorino-Romano cheese
1 pastured egg
Veggie Topping:
8oz Portobello mushrooms, wiped clean, slice, sprinkle with salt, Sautéed in butter then sprinkled with 1/4 cup shaved Pecorino-Romano
Top with 1 cup Goat Mozzarella (Really! It’s a good flavor with this, and it’s good for variety.)
