So, Passover has come and gone, and through the week, I didn’t get a chance to post any recipes.

However, several were so good, that I really don’t see why I won’t continue to make these all year.

We got hooked on cauliflower pizza, and I have since discovered it’s quite the trendy thing, having made it to the Dr. Oz Show and elsewhere.  I can see why – and after experimenting with ingredients (i.e. what’s in the fridge), here’s what I’ve come up with. (First one I tried, I served at our vegetarian seder. It was that good.)

Ingredients (for two large portions, or four small portions):

1/2 head, large cauliflower

1 tbs. olive oil

1 cup shredded cheese (if it wasn’t during Passover, I’d use Daiya mozzarella style shreds; during Passover, I used Kosher for Passover mozzarella, so this wasn’t vegan).

1 egg (see above: not vegan)

1 diced shallot

1 half diced red or yellow or green pepper

1 cup sliced mushrooms

1 small diced zucchini

salt/pepper/chopped basil

How:

Pre-heat oven to 350F

Lightly oil a square glass baking pan

Steam the cauliflower then chop in a food processor (or with a fork or masher), making sure that it’s not watery.  Add the egg, lightly beaten (although I will try this without an egg in the future), the cheese, salt, pepper, and chopped basil

Place in the bottom of the pan, and bake for about 15 minutes.

Sautee the diced vegetables in a little bit of oil, remove cauliflower from oven, and turn the broiler on.

Spread vegetables on top of cauliflower, and then cook under broiler for about 5 minutes, or until it looks ready.

The way I make it, I wouldn’t say it’s like “pizza”, but it is really, really good. So –

Enjoy!