In an effort to try and eat more organic food in 2016, I recently bought myself a mushroom-growing kit, out of curiosity as I saw a friend having it in her kitchen (my lettuce died, so I'm starting over with something more achievable). The instructions were simple enough, and within a week of spraying the provided wood dust with water I got myself enough oyster mushrooms to harvest! They were clean white and plump and smelled deliciously musty, begging to be eaten. It almost made me forget my sad attempt to grow my own salad leaves.
Cleaning them up was no fuss, and I had them in omelettes, soupy noodles and my personal favourite, as a crunchy topping for an almost-vegan pizza. This ‘pizza’ recipe isn’t exactly recipe but more of an assembly job, since all the veg are roasted in the oven and everything else is pretty basic. I’ve tried a few different combos, but this one is my favourite as the oyster mushrooms are crunchy and not overcooked so you get to enjoy their freshness, and the roasted cauliflower is a nice texture, with creamy avocado and nutty hummus to compliment. Not to mention it takes literally 10 mins to prep (the rest is oven time), so it’s officially my new favourite Meat Free Monday dinner menu.
This recipe makes 2 mini ‘pizzas’.
Here’s what you need:
Flatbread (available at most grocery stores)
1 floret of cauliflower, stemmed
1 tsp cayenne pepper
Cherry tomatoes (optional)
Here’s what you do:
Note: a.) The best bits of the roasted cauliflower are the disintegrated, slightly burned ones.
b.) Don’t buy hummus at the conventional grocery store because they are always so expensive. Try the ones in middle-eastern grocers. They’re cheaper and tastes much better.