I’ve had more than one cauliflower crust recipe, including one that has almond flour that turns out a lot like whole-wheat crust, but this sounds great.
If you cover and cook the cauliflower in the microwave, you don’t have to add water that you have to remove later. It might turn out more grainy, though, I’m not sure.
Since local goat cheese might as well be gold-plated based on the price, does anyone know if cream cheese or the stuff flippantly called neufchatel would work?
