Cauliflower Crust Pizza
Bourbon Rhubarbeque Sauce
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
In a large sauce pan, combine rhubarb and strawberries. Add just enough water to cover. Boil uncovered for 8-10 minutes. Use a colander to drain. (Option: If you don't mind a thinner sauce, retain the water and the nutrients.)
Mash or blend the mixture. Return to the sauce pan.
Add remaining ingredients to blender. Blend on high. Add to sauce pan.
Combine ingredients and simmer for 8-10 minutes. (Note: simmer for 30 minutes if adding sauce directly to food so the alcohol cooks off and no one gets drunk.)
Use as you would a traditional barbeque sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
- Rhubarb stalks vary from red to pink and may also be speckled or green. This does not indicate ripeness. Choose stalks that are free of blemishes, crisp and fresh-looking. Smaller diameter stalks are younger and generally more tender, but if you're cooking them, thick (mature) stalks are fine.
- Limp or split stalks usually mean rhubarb isn't fresh or hasn't been stored properly.
- Rhubarb leaves are toxic and should not be consumed. (Unlike beet greens and carrot tops, these go directly to the compost pile!)
- Rhubarb can be eaten raw. Taste the tart!
Cauliflower crust pizza sounds like a concept better left unexplored. I’ll admit it. But when a friend made it for our family, it had a flavor that was unexpectedly remarkable. Cauliflower crust stands alone before you even add the “pizza”. But it was messy; breaking apart into gooey delicious chunks.
I researched tons of cauliflower crust pizza recipes, and they presented several challenges. They require egg and cheese. I tried substituting flax seed and vegan cheese; and was able to reproduce the flavor and texture. But the crust wasn’t something you could pick up with your hands. It was delicious and worth the effort, but I kept playing with it, eventually adding a gluten free baking mix.
I’d like to say the 3rd time was the charm, but I stopped counting after ten. But what I can say is that the hard work payed off, and I’ve got two variations of OUTSTANDING cauliflower pizza crust. Bon Appetite!
I cook everything to scale for an army, so feel free to cut this recipe in half. OR, freeze what you don’t use for easy access to future fast food.