Roasted Cauliflower Pizza

I know this is a little unconventional, and I admit that I was skeptical when I first saw it. But it was so vegan and coming from a magazine and article that were not catering to vegetarians, much less vegans, so I figured it must be good. I mean, they expected regular omnivores to try it and like it. And it IS good! It’s good right out of the oven, but I thought it was even better after being in the fridge overnight. Your call.
The original recipe is from Country Living magazine.

4 cups finely chopped cauliflower florets (This is about one head, and the finely chopping of the head into florets is the most tedious part of the recipe.)
¼ c. extra-virgin olive oil
1 ½ t. salt
½ t. freshly ground black pepper
¼ c. bread crumbs
1 recipe vegan pizza dough, enough for one 14-inch or 15-inch round pizza (If you don’t have a recipe you like, I highly recommend the pizza crust alternative recipe in Fields of Greens by Annie Somerville. I omit the rye flour from her recipe.)

Toss the cauliflower with the olive oil, salt, and black pepper. Roast the cauliflower mixture in a baking pan in a 400-degree oven until tender, about 20 minutes. Remove the cauliflower from the oven, and increase the oven temperature to 500 degrees.
Using a rolling pin, roll out the pizza dough on a lightly floured surface to a 14- or 15-inch circle. Transfer the rolled dough to a pizza pan. Top the dough with the roasted cauliflower, then sprinkle the breadcrumbs over the cauliflower. Bake the pizza until the dough is golden and crispy, about 12 – 15 minutes. The tips of the cauliflower will brown.

Aloo Gobi (Indian potatoes with cauliflower)

This is my version of the recipe in Madhu Gadia's New Indian Home Cooking. When I moved to Hot Springs, AR, there were NO Indian restaurants in town, and I was devastated. I decided it was time to learn to cook some Indian dishes to keep from going mad! Here is one I rely on.

1 medium head cauliflower, washed and chopped into florets, slightly larger than the 1-inch potato pieces
2 medium potatoes, peeled and chopped into 1-inch pieces
2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 small onion, finely chopped
1 t. fresh ginger (not dried!), peeled and chopped
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro
1 can chopped tomatoes

Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until they are transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 5 minutes to give the potatoes a head start on the cauliflower.

Add the cauliflower and ginger to the pan, stir to coat everything again. Recover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine.

Serve hot, garnished with cilantro.