{"id":4668,"date":"2018-02-20T01:05:09","date_gmt":"2018-02-20T06:05:09","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=4668"},"modified":"2018-03-06T18:31:50","modified_gmt":"2018-03-06T23:31:50","slug":"wood-fired-cauliflower-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/wood-fired-cauliflower-pizza\/","title":{"rendered":"Brad’s Corner: Wood Fired “Kundalini Cauliflower” Pizza"},"content":{"rendered":"

I was talking to Peter the other day and, since I was going to make some pizzas, I asked if he had any ingredient ideas he might throw out for me to play with. \u00a0He said “Cauliflower”! \u00a0I really do like cauliflower, but to be honest, it’s one of those things that still has my childhood memories of flavorless, steamed cauliflower ingrained in how I perceive it. \u00a0It’s an ever-present connection. \u00a0But, as an adult, I really do like it. \u00a0I love it when it’s done right. \u00a0You can really create some depths of flavor by charring it up on a grill, or in the wood fired oven or searing it in a screaming pan with some oil. \u00a0That makes all the difference in the world!<\/p>\n

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Cauliflower — such infinite flavor possibilities!<\/p><\/div>\n

Ok, back to Peter’s suggestion! \u00a0He said he’d send me some notes about a test bake he’s doing for his new book on Detroit Style pizzas. \u00a0I’ve had a little fun playing with his Detroit Pizza Dough Recipe as a tester. \u00a0Can’t wait for the book! \u00a0 I love this about Peter. \u00a0You get him on a topic and there’s always a story! \u00a0He calls his new thick-crusted, Detroit Style pie the “Kundalini Cauliflower Pizza.” (Note: Peter also wanted me to tell you that the book won’t be out for a year –late spring 2019 — as he’s still writing it, but that as it gets closer to publication, he will run some snippets from it here on Pizza Quest).<\/p>\n

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\"\"Well, he had me at cauliflower when he also said, “Garlic.” \u00a0I won’t go into his recipe, but it does have a lot of cauliflower and garlic and looks amazing. \u00a0For my wood fired cauliflower version, which is very different from his, I thought I would incorporate the cauliflower, both as part of the sauce, and also as part of the topping. \u00a0I headed over to my local little Italian market\/deli called Giulian’s, in Hermosa Beach, to pick up some ingredients. \u00a0I decided to go with a nice Fontina cheese, and picked up some beautiful hot soppressata to finish this off.<\/p>\n

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Soppressata!!!<\/p><\/div>\n

Wood Fired Cauliflower Kundalini Pizza (makes about 2 or 3 pizzas depending on size)<\/strong><\/span><\/p>\n