CAULIFLOWER PIZZA WITH HAZELNUTS AND ROCKET
From time to time, people have said to me, hay have you tried those cauliflower pizza bases? I was confused but intrigued at how you could turn cauliflower into a pizza base, so I had to find out. Turns out that if you goggle cauliflower pizza bases, you get a ridiculous number of responses, thank you goggle and all are very easy. There is not much to it really, just a little processing and mixing, then into the oven. I really really enjoyed these and have made them several times. But if you don't like the taste of cauliflower, don't even bother, because there is no hiding the cauliflower taste. Top these with ingredients that will compliment this currently very fashionable vegetable and you will have yourself a delicious lunch or dinner. What will the vegetarians out there think of next? Well done Vego's!
CAULIFLOWER PIZZA WITH MOZZARELLA, HAZELNUTS AND ROCKET.
800 g cauliflower florets
1 cup fresh parsley, finely chopped
½ cup spelt flour (you can use wholemeal)
Salt and pepper
½ cup roughly chopped hazelnuts
Two good handfuls fresh rocket leaves
Extra – virgin olive oil
1. Preheat oven to 180 degrees. Place your cauliflower in a large saucepan of salted water and cook for 8 minutes. Drain well and place in a food processor and process in batches until it looks like fine crumbs. Place the cauliflower crumbs, egg, parsley, flour and salt and pepper in a bowl and mix to combine.
2. Divide the mixture between two or three lined pizza trays, depending on the size of pizza you like. Spread the mixture out to around 1 cm thick in a circle. Cook in the oven for 30 – 40 minutes, or until golden and cooked top and bottom.
3. Remove from the oven and top with mozzarella cheese and chopped hazelnuts. Return to the oven and cook for a further 10 minutes.
4. Remove from the oven and top with fresh rocket and a drizzle of olive oil. Serve immediately.