CAULIFLOWER PIZZA WITH MOZ­ZARELLA & ZUC­CHINI

PREP + COOK TIME 1 HOUR 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - In Season -

1 small cauliflower (1kg), trimmed,

cut into flo­rets

¼ cup (30g) coarsely grated ched­dar 1 free-range egg, beaten lightly

¾ cup (60g) coarsely grated parme­san ½ cup (130g) tomato pas­sata

2 small zuc­chini (180g), sliced thinly

into rib­bons

1 cup fresh basil leaves

1 fresh small red chilli, sliced thinly 100g buf­falo moz­zarella, torn coarsely 1 ta­ble­spoon olive oil

1 ta­ble­spoon finely grated lemon rind

or strips (see cook’s notes) 1 ta­ble­spoon lemon juice

1 Pre­heat oven to 200°C/180°C fan. Line two oven trays with bak­ing pa­per; mark a 22cm round on pa­per, turn pa­per over.

2 Process cauliflower un­til finely chopped. Place in a mi­crowave-safe bowl, cover with plastic wrap; mi­crowave on High (100%) for 12 min­utes or un­til ten­der. (Al­ter­na­tively steam cauliflower, but don’t boil it as this will make the crust too soggy). Drain. When cool enough to han­dle, place cauliflower in the cen­tre of a clean tea towel. Gather ends to­gether, then squeeze ex­cess mois­ture from cauliflower.

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