The gluten-free pizza crust made from cauliflower is delectable. You would absolutely appreciate it if someone presented it to you and you had never heard of pizza before. Despite the texture, this end result had a very pizza-like flavor, and I’ll be conducting more tests to be sure.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cloves garlic
- salt to taste
- 2 teaspoons paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- ¾ cup chopped fresh cilantro
- ¾ cup chopped parsley
- 1 lemon, juiced
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 ½ pounds red potatoes, sliced 1/2 inch thick
- 1 large red bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 1/2 inch squares
- 1 large green bell pepper, cut into 1 1/2 inch pieces
- 4 stalks celery, cut into 2 inch pieces
- 1 pound tomatoes, each cut into 8 wedges
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Reviews
This dish is absolutely delicious. I did alter the recipe by omitting the tomatoes and I actually forgot to add the celery, I also added basil, oregano and onion flakes to the sauce mixture. I also added a pack of chicken sausage and a bag of shrimp. After my potatoes and sauce had been mixed in the pan I added some chicken stock afterwards I removed potato mixture and took the flavored stock and made a thickener using cornstarch then poured it over my dish and it taste absolutely delicious.
Maybe too much cayenne…pretty spicy. Otherwise good combo!
Cilantro overtook all of the flavor that existed.
Had a bunch of potatoes to use up, so used more of those and had to cook it a lot longer than written. Also added a small onion chopped up. Very tasty and filling.
We didn’t care or the spice combination. I reduced the amount of oil it called for and I still found this to be too greasy.
Excellent flavor. I did 10 cloves of garlic and added fresh torn kale over the top. I also tossed the tomatoes in the garlic cilantro sauce. It was just the right amount of heat with the cayenne pepper! I will make this one again for sure!
This recipe is delicious! I made it exactly as the recipe directed but used organic, dried parsley and cilantro as that was what I had on hand. I would definitely recommend this one.
Absolutely delicious! Will definitely want to add some grilled rosemary chicken next time to add some meat to it
I should have listened to the person suggesting par cookin the potty
This recipe needs to be reviewed and revised. I made this for a dinner party. By the time it was actually finished, dinner was done. Everything was cut to specifications. I timed out the hour and 5 minutes as advised in the recipe but the potatoes were not cooked through. After another 45 minutes in the oven, the dish was completed only to be placed in the fridge for leftovers. Waste of time and waste of money. I’m eating it, but I’m hating it.
Took way longer to bake than it said for some reason and came out really bland.
Made this tonight for my wife who’s vegan. She loved it and so did I. As far as the ingredients, I made it almost just like the recipe. There were however some changes I made during the preparation and baking. Based on past experience, IMO there’s no way @350 degrees all the 1/2″ thick slices of potato are going to be fully baked and tender in the amount of baking time this recipe calls for. After slicing the potatoes I parboiled them for 5 minutes and honestly they could’ve used a bit more time. Next time I’ll try 8 minutes. I was a bit concerned that it would be on the sour/tart side due to the vinegar and lemon juice. I changed it up a bit using 2 tbs red wine vinegar and 1 tbs balsamic vinegar versus the 3 tbs red wine vinegar to add a bit of sweetness. That worked out well. I also didn’t make the dressing till all the veggies were cut and in the bowl. Then I got out the food processor and made the dressing and got it tossed with the veggies and right in to the oven. That kept all the flavor bright and fresh in the dressing. Even with the parboiling and baking for the allotted time, some of my potatoes weren’t quite done. Also the celery needed more baking time too. I just continued baking checking for doneness at 10 minute intervals till the celery and potatoes were done. Didn’t keep track of the extra baking time but was probably 30 to 35 minutes longer than the recipe calls for. I did stir it around a bit while baking for the extra time. I think par
I had to cook this for much much longer than 35 mins all though enventually when the potatoes were cooked it was very nice!
This is very good. I’m not sure the celery adds anything but the tomatoes are an important addition. Nice and spicy, wonderful flavor.
This was wonderful! I made it as-is minus the celery. I have used this seasoning before on lamb skewers on bbq Sundays but I did not think to do the same for a vegetable dish.
DELICIOUS!!!
Made a lot of mess with this one since the prep for it was a lot to handle in my small kitchen. I wasn’t a fan of the sauce, however, it was nice and unique tasting so I that’s why it gets 2 stars. I probably won’t be making this again.
It was ok. My potatoes were still a little hard after the recommended cooking time. I threw in some chickpeas for a little protein which was a nice addition.
Interesting flavor. I was a bit worried that it would be to strong because of the smell the liquid and herbs had (REALLY STRONG), but it came out very tasty.
So colorful, but not so flavoured as I thought.
I’m sitting between, okay and liked it. While I had all the ingredients on hand and it was rather easy to put together. The herb mixture was not a sauce, as stated in the 3rd step of the directions. It was thick and pasty and rather then a sauce, so it made me go “ohh fudge, what did I do wrong?” which I didn’t feel I did but feel that there was way to much cilantro and parsley, I followed threw with the rest of the recipe as directed. However, the over all dish wasn’t quite appealing as it was dark and blah looking. The smell as it was baking was not pleasant at all, and really made everyone complain….However, the dish was okay, the flavor was different, not something I had ever tried. My girls said some things in the dish was nice and avoided other things in it. I used small red potatoes and just slice in half or quartered because of their size. But will say, less peppers, less cilantro & parsley…And the dish would be better.