Lost & Found Cauliflower, Bechamél & Gouda Pizza

Originally in Harrowsmith Magazine July/August 1986 #86

This unusual pizza is delicate and especially lovely as an appetizer. The soft texture and mild flavour are highlighted by the tang of aged Gouda.

All recipes suitable for one 15-inch pizza

INGREDIENTS:

1 large head cauliflower
4 tbsp sweet butter
4 tbsp flour
2 tbsp minced shallots
Salt
2 cups milk
Oliver oil
2 1/2 cups grated aged Gouda

METHOD:

  1. Preheat oven to 500 degree
  2. Trim cauliflower into flowerets and steam for 5 to 8 minutes until al dente, and set aside.
  3. Make a Bechamél sauce with sweet butter, flour, shallots, salt and milk
  4. Brush the shaped dough with olive oil, spread the Bechamél, lay the cauliflower on top of the Bechamél in a circular pattern, and top with the Gouda.
  5. Bake in preheated over for 10 minutes or until done

Béchamel sauce is a sauce traditionally made from a white roux and milk. Béchamel may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base. Béchamel sauce is one of the Mother sauces of French cuisine.

The Harrowsmith Team
The Harrowsmith Team

Harrowsmith is the farm-to-condo go-to for living sustainably and simply. Our mission is to offer a down-to-earth Canadian perspective on topics of gardening, home and design, travel and culture, food, health, wellness and the environment.

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Posted on Monday, February 8th, 2021
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