![]() ![]() ![]() To make shaping the dough easy, keep the dough refrigerated until 10 to 15 minutes before you are ready to use it. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt. Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.) ![]() Roughly chop the bottom half and thinly slice the top half into rounds.Ĭombine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Spoon the cauliflower mixture evenly over the dough.īake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes. (If the dough shrinks back, let it rest a few more minutes before stretching again.) Gently stretch the pizza dough to fit the pan. Remove from the heat and set aside.īrush a rimmed baking sheet with 3 tablespoons olive oil. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. ![]()
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