Grilled Cauliflower Pizza with Bang Bang Sauce

In our last Consumer Supported Agriculture (CSA) event for the season here in the Mid-Atlantic, I picked up a beautiful head of cauliflower. I was still deciding what to make. 

I love One Planet Life’s recipe for Chinese-inspired Orange Cauliflower and the Cacio e Pepe Roasted Carrots and Cauliflower. However, I wanted to try something different. While browsing the web, I found and was inspired by this Bang Bang Cauliflower Pizza recipe on This Savory Vegan site. I made a few changes, and it was incredibly delicious. Whether you make it vegan or the way that I made it, this Cauliflower Pizza with Bang Bang sauce will knock your socks off. 

Recipe adapted from This Savory Vegan.

Ingredients:

• 1 recipe of pre-made pizza dough; try our grilled OPL pizza recipe
• 1 head of cauliflower cut into florets
• 1/3 cup King Arthur’s White Whole Wheat Flour
• 1 1/2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 tsp coarse black pepper
• 3-4 tbsp sriracha – separated
• 1/4 cup unsweetened almond milk (or milk of choice)
• 2 tbsp water
• 1/4 cup mayonnaise 
• 1 tbsp rice vinegar
• 4 oz cream cheese, softened
• 3-4 tbsp half & half 
• 1 large red onion, sliced thin
• Sprigs of cilantro to garnish the pizza after it has been grilled

Instructions:

1. Place a 14.5×16.5 pizza stone on the grill and heat medium-high at 425°- 450° F for ten to fifteen minutes.  
2. Line an 11.5×17 inch baking sheet pan without sides (it makes it easier to slide the pizza on and off the stone) with parchment paper and sprinkle with cornmeal.  
3. Place the whole pizza dough ball over the prepped parchment paper and roll with a small rolling pin or stretch by hand.
4. Brush the top of the pizza with olive oil and grill for 6-8 minutes. Set aside.
5. Combine the flour, cornstarch, salt, coarse black pepper, 1 tbsp sriracha sauce, almond milk, and water in a bowl using a whisk.  
6. Dredge the cauliflower in the flour mixture, and coat each flowerlet evenly. Add to oiled parchment paper on a baking sheet 11 1/2 x 17. Bake at 450° F for 15 minutes; turn, and roast for 15 minutes, adding the red onion to the last 10 minutes of the cauliflower roasting. The cauliflower should be a nice light golden brown color and crispy.
7. Make the Bang Bang sauce while the cauliflower is roasting. Whisk the mayonnaise, rice vinegar, and 3 tablespoons in a small bowl.
8. Combine the softened cream cheese and half and half until smooth.
9. Spread the cream cheese mixture on the top of the grilled pizza. Add the cauliflower and red onion. Place pizza on the hot stone on the grill and cook for 6-8 minutes to ensure the bottom of the pizza does not get too brown.
10. Carefully remove the pizza from the grill and immediately drizzle the Bang Bang sauce over the cauliflower and red onion. Generously sprinkle cilantro over the entire pizza. Using a pizza cutter, slice, and serve immediately.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer