And when it comes to your health, Cauliflower packs quite the power punch! Take it from Amy Lacey, the woman who wrote the cookbook Cali'Flower Kitchen. Amy stopped by Tonia's Kitchen with a story about overcoming health concerns and using it to not only benefit herself, but her community. Amy told Tonia that it was back in 2016 when she was diagnosed with the auto-immune disorder Lupus and prescribed what she terms "horrific" drugs to control it. As many do, she started searching for alternative remedies on the internet and came across eating habits, landing on the benefits of
cauliflower. After discovering many of the vegetable's healthy properties, she began to experiment with recipes, coming at first with her cauliflower pizza, which was a big hit! She branched it out to farmer's markets and that pizza landed raves. Deciding to grow her business, she moved into cauliflower pasta and crackers, until the demand became so great she decided to create a cookbook. The rest, as they say, is history.
1 Cali'flour Pizza Crust (page 26)
4 ounces (115 g) ground beef
1/8 teaspoon sea salt
2 tablespoons ketchup
1 tablespoon mustard
1/4 cup (30 g) shredded cheddar cheese
1/2 small dill pickle, sliced
2 tablespoons slivered red onion
1 tablespoon mayonnaise
1/4 cup (15 g) shredded romaine lettuce
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it.
2. Cook the beef in a medium skillet over medium-high heat, stirring to break it up, for about 7 minutes, until no longer pink. Drain any excess fat, stir in the salt, and let cool slightly.
3. In a small bowl, whisk the ketchup and mustard.
4. Spread the ketchup mixture over the crust. Arrange the beef on top and scatter the cheese over the beef. Place in the oven and bake for 8 to 10 minutes, until the cheese is melted. Remove from the oven to a cutting board and top with the pickle and red onion. Drizzle the mayonnaise on top and finish with the lettuce. Slice and serve.
