This is a stromboli with cauliflower crust. That's right, no gluten or wheat in this baby!
It's pretty cool, and a great substitute to a classic Italian dish.
- Cut the cauliflower into small florets (should yield 3 cups of cauliflower rice), beat the egg, grate the parmesan and the two portions of mozzarella separately.
- Preheat oven to 220C and place a rack in the middle.
- Line a baking sheet with baking paper and liberally grease it with olive oil. Set aside.
- In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverised). Transfer the cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to roll into a stromboli.
- Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
- Spread the cauliflower mixture onto the lined baking sheet and form into a large rectangle.
- Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
- Remove from the oven and spread tomato sauce over most of the dough, leaving a 5cm border on one side. Spread half of the mozzarella, then the meat, then the remaining cheese.
- With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the baking paper to help you do this!)
- Flip the seam down and tuck/fold the shorter side to close the stromboli.
- Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
- Return to the oven and bake for an additional 12 minutes.