Cauliflower Pizza Crust Recipe

Hello readers,

Join me in trying this revolutionary thin crust pizza recipe from Cauliflower (salute to whoever invented this idea of substituting cauliflower for actual dough). For those who love pizza but want to spare the guilt of putting on extra calories, this recipe is the bomb! I promise once you try it at home, you will devour it!

Ingredients:

Crust:
1/2 cauliflower head
1 cup grated mozzarella cheese
1 egg
chili flakes
4 garlic cloves
salt/pepper

Basic topping:
Mozzarella cheese
Marinara sauce

Method:

1. Pre-heat oven to 430 F. Cut the cauliflower head into small pieces and pulse it in a food processor until the texture is dough like. Use a cheese cloth to drain all the excess water from the processed cauliflower.

2. Add an egg to the cauliflower and mix it well.  Now mix rest of the ingredients into the cauliflower dough.

3. Spray some oil to a parchment paper and place it on a baking sheet.
4. Spread the mixtures evenly on the parchment paper just like shown in the picture below.

5. Bake the mixture for 40-45 mins until it becomes golden brown. For extra crispy results, bake it a little while longer.
6. Now spread the marinara sauce, sliced mushrooms and mozzarella cheese to the dough. Put it back into the  oven just till the cheese melts. Lastly add some dried rosemary and chopped basil for freshness. You can use your favorite meats and veggies as toppings.

Butternut squash soup

Hello readers!!!

Our very first winter in Boston has been quite bumpy with all the snow and blizzards every week. Well today is one of those days, so I figured why not cook something that complements the freezing temperature and gusty winds. The recipe I am about to share with you is quite simple, delicious and most importantly healthy! Introducing the Butternut Squash Soup. After many alterations to the recipe, I feel pretty good about this one.

Apologies for not posting any raw butternut squash pictures to help you with step no. 2. Honestly I started making the recipe before I decided to blog about it. Shows I should posts more frequently to keep up!

Ingredients:
1 Butternut squash
2 teaspoon black pepper
4 cups of water or vegetable broth
1 tablespoon honey
2 teaspoon brown sugar
2 teaspoon of chili powder
Chopped parsley
Olive oil

The star ingredients:

3 garlic cloves

1 teaspoon ground nutmeg

1 to 2 teaspoon ground cinnamon 

Himalayan salt

Steps:

1. Preheat oven to 375 degrees F.

2. Cut the squash vertically, scrape out the seeds and peal the skin off. Chop the butternut squash into medium sized square cubes.

3. Place them in to a baking sheet. Drizzle olive oil over the squash cubes just enough to lightly coat them.

4. Bake squash cubes until very soft, about 50 minutes at 375 degrees F.

5. Meanwhile, on medium high heat up a tablespoon of olive oil in a small skillet. Add the grated garlic, chili powder, cinnamon and nutmeg. Cook the mixture just about a minute till the garlic gets slightly golden brown.

6. After the squash is well baked, puree it in a blender. Add the vegetable broth in batches. Then add in the garlic mixture and give it a good blend.

7. At this point the soup is ready! Pour the soup in a pot and let it simmer for a couple of minutes till its nice and hot.

8. Garnish the soup with some chopped parsley.

Enjoy!