Drowned Cauliflower Calzone Pie Recipes

Steps:

• Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you'll end up with a mushy dough, not a crusty one. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches). Place in the oven and bake for 10 (no more no less, 10 minutes). Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that's ok if the disc brakes a bit). Use your fingers to push the edges of each calzone together and seal in the filling. Bake in the oven for an additional 12 minutes. Serve hot! Nutrition facts One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

Steps:

• Heat olive oil in a large skillet over medium heat. Add cauliflower, leek, carrot, and mushrooms. Cook until soft, about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened, 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Simmer for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
• Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
• Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.

Steps:

• Slice the cauliflower, wash and place in a pot with the spring onion cut into strips and the freshly ground pepper.
• Pour the wine on top . cook on high heat for 5 minutes, then simmer for 50 minutes or until cooked through. add salt to taste.
• In the meantime prepare the dough: place the flour, oil, yeast and water in a processor with a dough attachment and mix until you get a soft and elastic dough.
• Place in an oiled bowl, cover with a dish cloth and let it rise in a warm place for about an hour or until double in size.
• Divide the dough into 2 pieces, one slightly larger than the other. with the rolling pin, roll out the pastry to the size of the baking sheet.
• Place the dough on a baking paper . Place the grated cheese on the dough.
• Drain the cauliflower, mix with the tuna, olives and cream cheese and place on top of the cheese. If you have some left over mozzarella you may sprinkle it on top.
• Roll out the remaining pastry and put on top. now bring the bottom pastry, which is slightly larger and roll it up , on top of the other one. ( its a bit like rolling up a sleeve).
• Pierce a large hole in the middle of the pie, and brush with more olive oil. Allow to rise slightly before putting in the oven.
• Bake in a preheated 220 C for about 20 minutes or until the dough is lightly brown. You may brown it slightly under a grill if it remains pale.
• Hint -- As soon as it comes out of the oven, take a clean dishcloth which has been dipped in water and squeezed dry (in other words, a damp cloth) and cover the pie for a minute or two. This helps the pie not become too crusty.