While some may scoff at the idea of topping pizza with broccoli's albino cousin, when roasted up in the Sullivan Street Bakery ovens, the tiny white crowns are transformed into crunchy, toasty caramelized bits atop creamy, tender stalks. This is one pizza that has the power to convert.
'cauliflower' on Serious Eats
Chef Edward Sylvia (the mastermind behind the midtown sandwich mecca Cer Té and their pizza spin-off Pizza by Cer Té), roasts cauliflower—yes, cauliflower—with merguez spices and the Tunisian hot red pepper paste harissa and tops pizza with it. Genius, we know.