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Cauliflower pizza with Creamy White, beetroot and walnuts – the ultimate recipe

Cauliflower pizza with Creamy White, beetroot and walnuts – the ultimate recipe

Indulge on a new and exciting take on pizza with our recipe for cauliflower pizza with Creamy White, Beetroot and walnuts. Presenting a unique cauliflower pizza crust, a garnish of honeyed shallots, beetroot and Castello® Creamy White this mouth-watering treat goes all-in on flavour. The perfect summer-time addition to your recipe book, friends and family are bound to be falling in love with this one! With an assortment consisting of simple, yet fresh ingredients at your disposal, this easy-to-follow recipe demands only a little more than half an hour of preparation, perfect for times when you want to mingle with your guests or stay on the couch. You could even pre-bake the crust the day before, for when you want to spend even less time in the kitchen!

35 mins 4 servings
Nutty Vegetable

ingredients

  • 50 g Castello® Castello® Aged Havarti
  • 150 g cauliflowers, rinsed and cut into pieces
  • 1 egg
  • 5 tbsp oatmeal
  • 5 tbsp flour
  • 1 tbsp oil
  • 2 tsp oregano

Pizza toppings

  • 3 shallots
  • 1 beetroot
  • Castello® Castello® Creamy White
  • honey
  • butter for frying
  • walnuts
  • fresh oregano

preparation

1. Rinse the cauliflower, finely chop in a food processor/mini-chopper and drain in a cloth (there should be 150g after the juice has been drained off).

2. Combine the oatmeal and flour.

3. Grate the Castello® Mature Cheddar cheese.

4. Combine all the ingredients and form into a solid mass.

5. Roll out between two pieces of baking parchment.

6. Pre-bake at 200°C for approx. 15 min.

7. Slice the shallots into wedges and sauté them in a little butter and honey.

8. Peel the beetroot and thinly slice (a peeler works well).

9. Cover the pizza with everything except the walnuts and oregano and bake at 200°C for approx. 5-7 min.

10. Top with walnuts and oregano.

tips & tricks

When looking for ways to improve your meals and how you perceive them, you might want to consider what drinks you pair them with. Going for soft drinks or something that does not cater to the ingredients of your recipes often results in flavours being washed out or even removed from your palate entirely. Instead, keep in mind the strongest aromas and notes of your recipe, and look for contrasts to those in your drink, whether it be wine, beer or even flavoured club soda.