It’s time to celebrate, people!
What you ask?
Because there’s a recipe on TheIronYou — posted almost two years ago — that has been viewed, clicked, gawked, and commented on over 350k times to date (I know, right?)
A recipe that has been featured in numerous online magazines and blogs. A recipe that you guys are in love with — almost as much as I’m in love with it. A recipe that I make (almost) weekly, because it’s one of my fave recipes of all time. A recipe that is a total winner.
Which recipe you ask?
The cauliflower crust calzone, of course. What else?
So many pageviews, so much positive feedback, it really keeps you going.
You see guys, it’s very rewarding when you create something that is appreciated and enjoyed so much by the others.
You’re like “Uhm, maybe I’m not that bad at this thing after all!”
This recipe is nothing new. It’s actually the exact same recipe of the original cauli crust calzone recipe, except for the filling — which is so awesome btw, and you should totally try it.
I wanted to post it nonetheless; as a way to celebrate what I believe is one of my most original creations to date.
For once, I hope you don’t mind if I make a big deal about it.
Makes three calzones (enough for 3 people)
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 8 oz package sliced crimini (baby bella) mushrooms
1 garlic clove, minced
½ teaspoon dried oregano
3 cups baby spinach
¾ cup shredded mozzarella cheese
Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease it with olive oil. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until mushrooms are brown, stirring every so often, about 5 minutes. Add garlic and oregano and cook for 1 further minute. Add spinach stirring just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper and set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 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 use for making calzones.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top with a bit of mozzarella cheese, then mushroom mixture, distributing evenly. Sprinkle some more mozzarella over mushrooms. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
One calzone yields 240 calories, 16 grams of fat, 7 grams of carbs, and 19 grams of protein.