These Cauliflower Crust bites were the perfect combination of healthy and tasty!
When I was a wee little one and I was presented with a platter of what was referred to as “Hors d’oeuvres”, I always assumed the food on the platter was some form of “horses ovaries”! Now, at that point of my life (we are talking around the age of 5 or 6) , I wasn’t quite sure what “ovaries” were, but I figured it was some sort of organ – in a horse!
In my mind, “horses ovaries” were the most versatile animal organ ever (and I was fed a lot of animal organs: curries and stir fries made with liver, kidney, heart, and brain were not unusual back then)! But these “horses ovaries” could be combined with cheese, with mangoes, with other meats, eggs, served on crackers and cucumbers and pineapples…the sky was the limit as to their pairings!
Fast forward to today, I cannot bring myself to try any animal organ let alone “horses ovaries”! These days, my “Hors d’oeuvres” rarely involve meat or organs of any sort and are along the lines of these Cauliflower Crust Pizzettes! These little “Hors d’oeuvres” are super colorful and just plain fun to eat!
Most cauliflower crusts that I Googled had a large quantity of cheese in them; so, as I cannot seem to handle my cheese – at least in large quantities, I decided to come up with a cauliflower crust that was cheeseless but yet tasty and held its form and consistency. So after much experimentation and soggy and burnt batches, these crusts were finally born!
I used some of the same purple cauliflower that I used to make these pancakes with (couldn’t resist their gorgeous color), combined with coconut oil and coconut flour and flax and spices.
Topped them with sesame seeds, tomatoes, green pepper and a small sprinkling of cheese – these bites were the perfect combination of healthy and tasty!