CAULIFLOWER PIZZA BITES

PREP + COOK TIME 45 MINUTES MAKES 24

300g cauliflower florets, chopped

½ cup (60g) ground almonds

¼ cup (30g) finely grated vintage

cheddar

1 teaspoon finely chopped rosemary 1 teaspoon finely chopped oregano 1 egg, beaten lightly

2 lebanese eggplants (120g)

2 medium zucchini (240g)

1 tablespoon olive oil

1 cup (150g) canned crushed tomatoes 1 clove garlic, crushed

20g fetta, crumbled

¼ cup (40g) pine nuts, toasted 2 tablespoons oregano leaves, extra

1 Preheat oven to 220°C/200°C fan. Grease two flat-based 12-hole (2-tablespoon/40ml) patty pan trays; line bases with small rounds of baking paper.

2 Pulse cauliflower in a food processor until it resembles fine crumbs; transfer to a large bowl. Add ground almonds, cheddar, herbs and egg; season and combine well. Spoon mixture into holes; press firmly on base and side to form a tart shell.

Bake for 10 minutes or until golden and crisp.

3 Meanwhile, thinly slice eggplants and zucchini (3mm), lengthways.

(Use a mandoline if you have one.) Cook vegetables on a heated oiled grill plate or frying pan for 2 minutes or until lightly charred. Transfer to a medium bowl; add oil and season.

4 Combine tomatoes and garlic in a small bowl. Spoon 1 teaspoon of tomato mixture into each tart shell; top with grilled vegetables and fetta.

5 Return to oven and bake for a further 5 minutes or until fetta is golden. Loosen each pizza from the pan, using a butter knife. Serve topped with pine nuts and extra oregano.