special swim suit or you just feel like eating a little less carbs
and eating healthy veggies...
these gluten free all veggie pizza bites on a bed of
mashed cauliflower and sauteed kale smothered in cheese
will make meat lovers enjoy them too.
Start by chopping the kale into bite sizes...
During our Cooking Classes throughout greater Philadelphia-
people ask me tons and tons of questions and some recent questions
about kale have been if you need to massage the kale prior to cooking.
Hmm... should you 'massage' the kale or not...
why should you and if so- does it make a difference?
As far as this dish- after you have your Kale ready-
saute with a little olive oil and coarse sea salt for about 4-5 minutes.
For the mashed cauliflower:
you want to cut the cauliflower florets into bite sizes-
simply so it's easier to mash once you boil them in about 1 inch
of salted (1 teaspoon) of water. (Mash them with a masher
once they have softened in your pot.) (about 10-12 minutes)
(drain the water prior to mashing)
You don't need any extra seasonings due to the boiling in salt water
unless you want to add a little butter or olive oil.
Now for the pizza bites!
Take some Chinese eggplant (because they are long and skinny)
for bite sizes- these work best.
Slice them and saute them on both sides with olive oil.
(about 2 minutes each side)
You can transfer them to the oven right away but I like to take
a short cut and just add a little tomato sauce and shredded
cheese (of your liking) I mixed mozzarella, cheddar and
a little Parmesan cheese right on the eggplant in the saute pan--
I then put the lid on my saute pan so the cheese melts in the heat
from the pan that just sauteed the eggplant slices.
Once the cheese has melted- put your oven onto the broil setting
and place your saute pan on the top rack right under the broiler grates.
When you cheese has slightly browned- they are ready to plate
and eat!
'Lettuce Turnip the Beet, Let's Cultivate Food
