Welcome to the first ever Random Dinner Guest Vlog, where I get to know my guest (and the contents of my refrigerator) over a casual cooking session.
My first random dinner guest, is an absolutely hilarious beauty, Lauren (AKA Larry) Z. Watch the vid below and join us as we share stories, our love of cooking, and a whole lot of laughs.
Interested in being my next Random Dinner Guest? Send me a message :)
The written recipe is below the video if you want to try making this Peach, Goat Cheese, and Spicy Salami Cauliflower Crust Flatbread that we construct!
Ingredients
Flatbread Dough
½ Head of Cauliflower
½ Block of Cream Cheese
1 ½ Cup Shredded Old Cheddar Cheese
1 Egg
½ Cup Almond Flour (or Coconut Flour)
1 Tsp Garlic Powder
1 Tsp Oregano
Toppings
Spicy Cured Salami (1 coil or a package of pre-sliced)
1 Peach
1 Log Flavoured Goat Cheese (we did an Amarena Cherry flavour)
4 Tbsp Spicy Fruit Jelly (we did Spicy Cherry)
1 Cup Smoked Caciocavallo Cheese, shredded (or plain mozzarella if that’s too cray for you)
1 Tbsp Fresh Thyme
½ Cup Ripped Kale
2 Cloves of Garlic
Instructions
Makes Appx: 2-4 Servings
Total Cook and Prep Time: 40 Minutes
Preheat the oven to 350 Degrees Fahrenheit and lay out a baking sheet lined with parchment paper.
Chop cauliflower until its reduced into a fine crumble (a hand chopper works well to get a fine chop) and place in a large bowl.
Soften cream cheese in the microwave and add to the cauliflower crumble.
Shred the cheddar cheese and add to the bowl, and mix all the cheese and cauliflower well.
Add egg and almond flour, garlic powder, and oregano to the bowl and stir well to combine. Finished dough should be soft and a little sticky.
Place the dough on the lined baking sheet and press flat into a rectangle. The larger your pan and the more you spread out the dough the thinner and crispier the crust will be.
Place the crust in the oven for 10 minutes, and then increase the temperature to 425 Degrees Fahrenheit and allow to cook for 5 more minutes.
While the crust is cooking, prepare the toppings: slice the peach and salami into thin slices. Crumble the goat cheese into small chunks. Rip the kale into small chunks and mince the garlic. Shred the Caciocavallo and pull the thyme from the stem.
After 15 minutes pull the crust out from the oven, it should be lightly browned.
Spread the spicy jelly across the crust, lay out the peach slices, garlic, and salami evenly on top. Sprinkle the goat cheese crumbles, followed by the ripped kale. Top the whole thing with smoked Caciocavallo and fresh thyme.
Place the flatbread in the oven and allow it to cook at 425 for approximately 7 minutes or until top cheese is bubbling and browned.
Remove from oven and allow it to cool for several minutes before slicing.
Cauliflower being put to good use…mmm