For meatless Monday this week, I whipped up this mock pizza. The recipe is adapted from Eating Well. Hubby was a little reluctant about it, but ended up loving it. It does taste like pizza but you will need a fork. If you have issues with gluten this is a great substitute for the real thing.
1 medium head cauliflower, broken into small florets
1 TBSP olive oil, divided
1/4 tsp salt
3 Meyer lemons, peeled, seeded and segmented
6 oil-packed sun-dried tomatoes, drained and coarsely chopped
1/3 c green olives, sliced
1/3 c black olives, sliced
1 large egg, lightly beaten
1 c shredded mixed cheese
1/2 tsp dried oregano
1/2 tsp dried basil
Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.
Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 TBSP oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.
Toss together tomatoes, lemon segments and olives in a bowl.
Add egg, cheese, basil and oregano to the cooled cauliflower; stir to combine.
Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.
Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top.
Cut into wedges and serve.