Great do-ahead weeknight meal. Prep the puree and toppings ahead of time and refrigerate.
1 cauliflower pizza crust or flatbread
1 head cauliflower, trimmed and separated into florets
Salt
Few tablespoons of heavy cream or milk
Salt and pepper
Optional toppings: sautéed wild mushrooms and leeks, fresh thyme and oregano, arugula (add this the last 2 minutes), mozzarella, burrata, Parmesan
Cook cauliflower in salted boiling water until just tender, about 15 minutes. Drain.
Puree the cauliflower with the White Truffle Butter and a little heavy cream to produce a spreading consistency. Season.
Spread the puree over the crust. Top with remaining optional toppings. Bake at 425F, until crust is crispy and toppings are done.
