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.
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.
For a recipe such as our Cauliflower Pizza, flavours are predominately sweet, decadent and bright. While it might seem counterproductive, in this case, white wines with high acidity and a sense of crisp dryness work beautifully when matched with similar nuances from your pizza. Delicate whites such as a Pinot grigio or Sauvignon Blanc both share sweet and zesty characteristics that flow especially well with vegetal dishes.
Focussing on beer, the same thinking can be applied here. You want to look for variants with moderate to high bitterness and maltiness, as these qualities work wonderfully in salads and pizzas like these. Look for blonde or golden ales for that perfect matchup.
With good looks and great flavour, our recipe features a homemade pizza crust made from fresh cauliflower, oatmeal, Castello® Aged Havarti and an egg-wash for that beautiful golden hue. To top everything off, a dash of oregano provides that classic pizza aroma. For the topping, flavours rely on fresh ingredients to give this cauliflower crust pizza its charming character. A handful of sautéed shallots glossed in honey and butter nestle against thinly sliced beetroot, chopped walnuts and fresh oregano to finish. For that true pizza-feel, we chose to add a cheese with a unique sense of balance in both flavour and texture. As our recipe calls for fresh and simple ingredients, it is crucial that the cheese allows for other flavours to grow while also having a presence of its own. It goes without saying that a cheese easily could end up being too sharp, in turn detracting from the composition of nuance and flavour in our recipe. In wanting to get that perfect balance, we opted for our Castello® Creamy White because of its mild profile and creamy texture. A complex, clean and wholesome cheese, its enchanting taste draws from a combination of soft butter, cream and a pinch of salt. Even scares dashes of this smooth soft white cheese is enough to leave a lasting impression. As it bakes, flavours strengthen, becoming slightly more nutty and earthy, perfect for really opening surrounding herbaceous and vegetal ingredients. Blending with the zest from the beetroot and the elegant sweetness of the honeyed shallots it works to heighten their impression on the pizza.