In honor of Celiac Awareness Month, here’s one of my favorite recipes: Cauliflower Crust with Avocado & Aioli
Restrictive diets of one sort or another always seem to be popular in the United States; some are medically necessary, many are only a fad. A chef friend of mine mentioned his aggravation and frustration after jumping through hoops to accommodate a diner who had requested a dairy-free meal because of an allergy. During the meal, she was sampling dairy dishes from her husband’s plate. Ugh!
The same is true of the gluten-free fad. For people with Celiac Disease, such as my friend Linda’s daughter, avoiding gluten can be a matter of life and death. Linda has told me that the gluten-free craze for people without Celiac has it’s good and bad points those who must stick with this diet for the rest of their lives. The good side is that because so many people are requesting and buying gluten-free items, that they have a lot more prepared foods and restaurants from which to choose. The bad side is that they run the risk of not being taken seriously as they strive to keep gluten-free in all aspects of their life, from their foods, to health and beauty products, and even their dogs’ food.
Their are over 300 symptoms (gastrointestinal to neurological and everything in between) associated with Celiac, so making a diagnosis can be difficult. One in 133 Americans have Celiac, but 83% of them are undiagnosed! If you suffer from any of these mentioned in the link above without explanation, it’s time to speak with your doctor.
Whether you have Celiac or not, I have a gluten-free recipe to share with you. I’m a big fan of cauliflower crust. Usually we top it as if it were pizza, but recently, we tried something new. Cauliflower crust topped with avocado and aioli.
- 1 cup riced (or grated small side) steamed cauliflower
- ½ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 egg, beaten
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- olive oil
- ¾ cup mayonnaise
- 1 clove garlic, minced
- 2 - 3 avocados, sliced
- Chives, snipped for garnish
- Preheat oven to 450
- Combine the riced cauliflower, cheeses, egg, oregano, garlic, garlic powder, and salt
- Line baking sheet with parchment paper; brush paper with olive oil
- Spoon the cauliflower mixture onto the prepared pan, using the back of a spoon and your hands if needed, shape into small 3 - 4 inch circles
- Bake for 15 minutes
- While the crusts are baking, combine mayo and minced garlic
- Remove crusts from oven and cool (you can trim the little pancake-like crust with scissors to clean up the edge for a more perfect round or to make other shapes)
- Top with avocado slices, a dollop of aioli, and garnish with chives