Buffalo Cauliflower Pizza with Caesar Salad

Buffalo Cauliflower Pizza

with Caesar Salad

35 MIN
4 Servings
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    From the Test Kitchen

    Here, we’re tossing roasted cauliflower with a buttery hot sauce mixture to make a delicious topping for our flatbread. For pops of contrasting flavor, we’re adding pickled peppers—all balanced by a drizzle of creamy ranch dressing.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Buffalo Cauliflower Pizza with Caesar Salad
    Title
    • 1 Piece Focaccia Bread
    • 1 8-Oz Can Tomato Sauce
    • 2 Romaine Lettuce Hearts
    • 2 cloves Garlic
    • 2 Persian Cucumbers
    • 3 oz Radishes
    • 1 head Romanesco Cauliflower
    • 2 Tbsps Butter
    • 3 Tbsps Ranch Dressing
    • 4 oz Shredded Fontina Cheese
    • ½ oz Pickled Peppadew Peppers
    • 2 Tbsps Hot Sauce
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Sherry Vinegar
    time-saving
    tips & techniques
    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, peel 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the bread horizontally. Roughly chop the peppers. In a bowl, combine the tomato sauce and half the garlic paste. Season with salt and pepper.

    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Place the halved bread on a sheet pan, cut side up. Evenly top with the sauce, fontina, and chopped peppers; season with salt and pepper. Bake the pizza 12 to 14 minutes, or until the cheese is melted and the edges of the bread are lightly browned and crispy. Carefully transfer to a cutting board and let rest at least 2 minutes.

    Make the salad
    4 Make the salad

    Meanwhile, roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise.In a large bowl, whisk together the mayonnaise, vinegar, half the parmesan, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Taste, then season with salt and pepper if desired. Just before serving, add the chopped lettuce, sliced cucumbers, and sliced radishes to the bowl of dressing; season with salt and pepper. Toss to combine. 

    Finish the cauliflower & serve your dish
    5 Finish the cauliflower & serve your dish

    Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). To the bowl, add as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Add the roasted cauliflower to the bowl of hot sauce-butter mixture; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Top the baked pizza with the finished cauliflower. Drizzle with the ranch dressing, then carefully cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

    2 Prepare the ingredients & make the sauce

    Meanwhile, peel 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the bread horizontally. Roughly chop the peppers. In a bowl, combine the tomato sauce and half the garlic paste. Season with salt and pepper.

    Prepare the ingredients & make the sauce
    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Place the halved bread on a sheet pan, cut side up. Evenly top with the sauce, fontina, and chopped peppers; season with salt and pepper. Bake the pizza 12 to 14 minutes, or until the cheese is melted and the edges of the bread are lightly browned and crispy. Carefully transfer to a cutting board and let rest at least 2 minutes.

    4 Make the salad

    Meanwhile, roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise.In a large bowl, whisk together the mayonnaise, vinegar, half the parmesan, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Taste, then season with salt and pepper if desired. Just before serving, add the chopped lettuce, sliced cucumbers, and sliced radishes to the bowl of dressing; season with salt and pepper. Toss to combine. 

    Make the salad
    Finish the cauliflower & serve your dish
    5 Finish the cauliflower & serve your dish

    Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). To the bowl, add as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Add the roasted cauliflower to the bowl of hot sauce-butter mixture; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Top the baked pizza with the finished cauliflower. Drizzle with the ranch dressing, then carefully cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy!

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