Buffalo Cauliflower

• 1 large cauliflower
• 300g chickpea flour
• 1 Tbsp paprika
• 1⁄4 Tbsp cayenne pepper
• 1⁄2 Tbsp onion powder
• 1⁄2 Tbsp garlic powder
• 1⁄2 Tbsp kosher salt
• 1⁄2 Tbsp black pepper, coarsely ground
• 500ml water (approx)
• 1⁄2 cup bbq sauce
• 1⁄2 cup Sriracha sauce
• 1⁄4 tsp tapioca flour

INSTRUCTIONS

1. Preheat the oven to 230°C (450°F). Cut the cauliflower into bite-size florets separating the best 700g from the stalky parts. Save the stalky parts and remaining florets for the Bianca recipe below.
2. Mix all the remaining ingredients, except the sauces and tapioca flour, in a large bowl. Add the water last and adjust the amount until a good batter consistency is achieved.
3. Add the cauliflower florets to the bowl and gently toss until fully coated. Try not to break up the cauliflower any more than it is, work in batches if necessary.
4. Line a few oven trays with parchment paper and spray or wipe with cooking oil. Arrange the florets being careful not to overcrowd and leaving space between each piece.
5. Place in the oven for 10 minutes for a convection oven or around 20 minutes for a conventional oven. The cauliflower should be cooked but not browning too much. Remove from the oven and allow to cool completely.
6. Whisk the sauces and tapioca flour together in a large bowl. Gently toss the cooked and cooled cauliflower until each piece is evenly coated. Set aside until building the pizza.

Cauliflower Bianca

• 250g cauliflower trimmings from above buffalo recipe
• 150g potato (skin on)
• 60g white onion
• 4 cloves garlic
• 1⁄2 Tbsp lemon juice
• 1⁄2 Tbsp chickpea miso
• 1⁄4 Tbsp salt
• 1⁄4 tsp ground nutmeg
• 1 Tbsp nutritional yeast
• 1 Tbsp tapioca flour

INSTRUCTIONS

1. Roughly chop the cauliflower trimmings, potato and onion. Place microwave safe container with 300ml of water and microwave for 4 or 5 minutes to steam and soften.
2. While still hot add to a blender, water and all, along with all the remaining ingredients, except the tapioca flour, and blend until smooth.
3. Create a slurry out of the tapioca flour with 2 tablespoons of water. Transfer the blended mix to a saucepan, stir through the slurry and simmer until it has thickened into a sauce. Set aside until building the pizza.

Blue Cheese Drizzle

• 1⁄2 cup veganaise (eggless mayonaisse)
• 2 tsp tahini
• 1 Tbsp apple cider vinegar
• 1⁄4 tsp onion powder
• 1⁄4 tsp garlic powder
• 1⁄2 Tbsp nutritional yeast
• 1⁄4 tsp salt
• 1 clove garlic
• 1⁄2 Tbsp lemon juice
• 11⁄2 Tbsp water

INSTRUCTIONS

1. Mince the garlic clove and then add all ingredients to a bowl and whisk together.
2. Transfer to a squeeze bottle and store in the fridge until ready to serve.

ASSEMBLY

1. Preheat the oven to 260°C (500°F), ideally with a pizza stone.
2. Divide the dough in two and stretch out to roughly 30cm (12in). diameter on a well-floured work surface. Unless you’re a seasoned pro it’s easiest using a rolling pin. The dough should be quite thin.
3. Spread the Bianca Sauce around evenly and then arrange the Buffalo Cauliflower on this.
4. Bake in the oven for 5 to 10 minutes or until the crust is starting to develop a nice colour.
5. When cooked, pour some Blue Cheese Drizzle over the top and scatter some chopped spring onions and fried shallots.
6. Cut with a wheel knife and serve. Enjoy!