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If it's Saturday, it must be Cauliflower

Hey, did anybody analyze the pizza today at Cheeseboard [Feb 3]?
I've never heard of anything like this:

Camelized Onions,
Roasted Cauliflower with pepper/salt/olive oil,
Monte Alban cheej,
garlic olive oil.

Is that a keeper or a "never again"?

ObWeebSite for Pizza du jour:

ok tnx.

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  1. The cauliflower doesn't bother me. I had one of their slices with roasted potato once, and it was great.

    But thank god they finally made one without demon cilantro. 95% of the times I've been there, the pizza has had cilantro on it, which makes it, for me, inedible.

    1. I like the roasted potato slices also. Note that a number of other places
      do that as well, notably ESCAPE FROM NY's U-SAY-POTATO slice.

      Do you mean the cilantro sprinkled on after cooking?
      They often have enough turnover you might be able to wait a minute
      or two to get a slice before posession by demon-clinatro.

      4 Replies
      1. re: psb

        Ah, good to know! I didn't realize they put it on after cooking -- every time I see "cilantro" listed as an ingredient (which, again, is pretty much every time), I hang my head, pout, and go off in search of something else for lunch without ever going inside.

        Next time I'll try to snag a piece without. Thanks for the tip.

        1. re: psb

          I think you've confused cilantro for the flat leaf parsley that's sprinkled over the pie. Not the same taste at all.

          1. re: usr.bin.eat

            Trust me, I don't confuse the two. And my cilantro sightings all come from their sidewalk chalkboard menu, not from their pizza.

            I'm usually only in Berkeley on Saturdays, though. Maybe Saturday is cilantro day, and it's not used as often as I think.

            1. re: mudster

              I've lived around the corner from the Cheeseboard for many years and on most weekdays I'll take a peek at the offering. Strangely enough, I've never had or seen a pie with cilantro. But I typically avoid that stretch on Saturdays around pizza time so I can't say if it's more common then.

              I usually ask for extra parsley so I'll have to keep an eye out for a cilantro pie.

        2. It's possible I made a mistake, but I am pretty sure "95%" of the offerings
          dont have cilantro baked in. "Frequently" some greenery is sprinkled on
          and usually it is parsley, but I havent paid much attention to whether it is
          ever cilantro.

          Of course their somewhat erratic web site potentially solves this "meditation in green":


          1. cilantro is always used after baking otherwise it turns to brown mush. I live a few blocks from the Cheeseboard and frequent it often. I have only ever seen cilantro used on the summery pizza made with corn, zucchini and lime. I don't think it appears often on the wintery pizzas (however, if you're a cilantro hater, then I'd suggest looking at the menu online before you go as they will always list it when its used).

            *LOVE* the potato/gruyere pizza... yum!

            1. I've never had that particular pizza, but I recently roasted a cauliflower for the first time and it taught me a new appreciation for the vegetable.

              1. I snagged the last of the cauliflower pizzas last night. It was delicious! Some of Cheeseboard's pizzas have one strong flavor the dominates everything (usually feta or blue cheese), but this pie was very well balanced. All of the flavors came together beautifully. I've tried all of Cheeseboard's pizzas, and I would put this in my personal top five (the other four are lemon zest, arugula, tomato asiago, and eggplant).

                It's not just a keeper, it's a winner. I'm going to watch their website, and be sure to eat there next time it's on the menu.

                1 Reply
                1. re: Morton the Mousse

                  Dopo frequently does a spicy cauliflower or broccoli pizza. I always have to order it when they do, even though for pizza I much prefer Pizzaiolo.