Cauliflower pizza with goat’s cheese and broccoli

Cauliflower pizza with goat’s cheese and broccoli
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min, oven time 30 min

Instead of dough, make a pizza base with cauliflower with garlic, parmesan and mozzarella then top it with Tenderstem broccoli and goat’s cheese.

Ingredients

  • 1 large cauliflower
  • 1 large free-range egg
  • 1 garlic clove, crushed
  • 25g parmesan, grated
  • 25g mozzarella, torn
  • 1 x 227g can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tsp oregano
  • ½ tsp chilli flakes
  • 200g Tenderstem broccoli
  • 50g goat’s cheese with rind, sliced
  • 50g black olives
  • 20g pine nuts, toasted
  • Small handful fresh basil, torn
  • Rocket salad, to serve

Method

  1. Heat the oven to 200°C/180°C fan/gas 6 and line a large oven tray with greaseproof paper.  To make the pizza base, whizz the cauliflower in a food processor to a fine, crumb-like texture. Place in a microwave-proof bowl and cover with cling film. Microwave on the highest setting for 3-4 minutes until steamed.
  2. When cool enough to handle, tip the cauliflower onto a clean tea towel and wring out all the excess liquid. Repeat several times until completely dry. Place in a large bowl and mix in the egg, garlic, parmesan and mozzarella. Season well and use your hands to bring the mixture together to form a ball.
  3. Transfer the cauliflower ball to the tray and flatten with your fingers, forming a round about 1cm thick. Bake for 12-15 minutes until golden and it holds its shape.
  4. Meanwhile, blitz the chopped tomatoes in the food processor until smooth. Pour into a saucepan and add the tomato paste, balsamic vinegar, oregano and chilli flakes. Bring to a boil then simmer until thick and spreadable, about 5 minutes.
  5. Steam the Tenderstem until just cooked through, but still retaining a little bite. Spread the tomato sauce on the pizza base, then top with the Tenderstem, goat’s cheese and black olives. Return to the oven for a further 10 minutes until the cheese starts to melt. Sprinkle with the pine nuts and basil and serve with a rocket salad.

RECIPE FROM TENDERSTEM

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