Cauliflower pizza

SERVES 2 PREP AND COOK TIME 35 MINUTES

Olive oil cooking spray

300g cauliflower florets

1 egg

6 scoops Ensure® vanilla-flavoured nutrition powder

cup fresh oregano leaves, chopped

½ cup (40g) finely grated parmesan 125g quinoa brown rice blend

175g broccolini, trimmed

⅓ cup (85g) arrabbiata tomato pasta sauce (see Test Kitchen Tip, page 140)

⅓ cup (70g) chargrilled peppers, chopped

¼ cup (30g) green olives

1 small (90g) zucchini, thinly sliced 60g goat’s cheese, crumbed 2 tablespoons pine nuts, toasted

1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper. Spray baking paper with oil spray.

2 Place cauliflower into a food processor; pulse cauliflower into rice size pieces. Transfer to a microwave-safe bowl; cover with cling wrap and heat in microwave for 2 minutes. Squeeze excess liquid from cauliflower.

3 Combine egg and vanilla Ensure® powder into a medium bowl, whisk until well combined. Add cauliflower, oregano and parmesan, stir to combine. Add oregano, parmesan and rice to cauliflower, stir to combine.

4 Spread cauliflower mixture in a rough oval shape onto prepared tray. Bake for 25 minutes or until edges are crispy.

5 Meanwhile heat a medium frying pan over high heat, cook broccolini for 3 minutes or until start to brown slightly.

6 Spread with arrabbiata sauce, top with peppers, olives, broccolini, zucchini, goat’s cheese and pine nuts.

Not suitable to freeze. Cauliflower suitable to microwave.