½small head cauliflowercut into small florets, about 2 cups
1teaspoonolive oilor light tasting oil of your choice
2medium carrotsthinly sliced
1stalk celerythinly sliced
¼cupBBQ sauceplus 3 tablespoons for brushing
1 1-lbpackage pizza dough
Preheat oven to 375 degrees F. Line a cookie baking sheet with parchment paper or a silpat. Set aside.
Place cauliflower in a bowl or pyrex measuring cup, add a small amount of water about ¼ cup, and cover bowl with a plate or wax paper. Steam cauliflower in microwave on full power for 1-2 minutes until cauliflower is just tender. Leave covered and set aside.
Set aside a small amount of carrot and celery slices and a small amount of the blue cheese crumbles for garnishing.
In a large skillet, heat oil over medium-high heat. Once oil is hot, add carrots and celery, and cook for 6 minutes until tender-crisp.
Drain cauliflower, and place in a large bowl, add cooked carrots and celery and stir to combine. Stir in ¼ cup BBQ sauce and hot sauce.
Using a rolling pin, roll pizza dough out to a 16x6-inch rectangle. Cut rectangle into 4 smaller rectangles 4x6-inches each. Divide cauliflower mixture among each rectangle, leaving a 1-inch space along each side. Sprinkle each with blue cheese. Bring long sides of dough up over filling, stretching dough as needed. Pinch dough to seal seam, and place seam side down on prepared baking sheet.
Bake, uncovered, 20-25 minutes or until golden brown. Remove from oven and brush each rectangle with remaining BBQ sauce. Place back in oven, and bake an additional 5 minutes. To serve, sprinkle with reserved carrots, celery, and blue cheese.
Makes 4 large Spicy Buffalo Cauliflower Pockets which can be served as a main dish, or cut into small slices which can be served as appetizers.
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