Cauliflower Like Never Before: This Stunning Recipe Will Blow Your Mind!

It’s the same old song every year. As soon as you try to introduce cauliflower into the dinner menu, your kids start their chorus of rebellion. You hear the familiar, “I don’t want it, I don’t like it, it’s not good,” sung in unison and with perfect timing. Frankly, they’ve got their act down since they pull this stunt every year – just in time for their fall-winter tour that lasts until the end of the cruciferous vegetable season (yes, it’s a long season). Their final rehearsal happens right before dinner when they can smell the sulfur-like scent wafting from the kitchen. And there you are, stubbornly trying to feed them, endlessly dropping coins into the jukebox of persistence…

It’s not like you haven’t tried everything. The cauliflower ‘man’ with floret hair and a ketchup mouth, a deep dive into béchamel sauce in a casserole dish (it was almost a béchamel sauce with a hint of cauliflower…), or the fake popcorn trick (even during “Frozen,” they didn’t fall for it). Eventually, you start to feel defeated.

But before you throw in the towel, there might be one more trick up your sleeve. This tip comes from @nichelattikyria, who admits she’s not a huge fan of this vegetable herself: “I’m like the kids, I can’t know it’s cauliflower!” she jokes. To make peace with it, she came up with the idea of hiding it… in a pizza crust.

Curious about the recipe? Simply blend raw cauliflower florets into a powder, then mix them with 2 eggs, a dash of olive oil, salt, pepper, and 70g of grated Comté cheese. Press the mixture between two sheets of parchment paper on a baking sheet and pre-bake the crust for 20-25 minutes at 350 °F. Once it has cooled down, you can top it as you like (for instance with tomato sauce, strips of cooked ham, Paris mushrooms, black olives, mozzarella balls, fresh basil…) and bake it again for 10 minutes at 392 °F.

To win over your little cauliflower rebels, try sneaking their nemesis into their favorite Italian dish. If they ask for a second slice, you can finally cheer (and your ears can rejoice too…).