CAULIFLOWER PIZZA BITES

Woman’s Day (Australia) - - Food to Love -

MAKES 24 PREP + COOK 45 MINS

300g cauliflower flo­rets, chopped ½ cup al­mond meal ¼ cup finely grated vin­tage ched­dar cheese 1 tsp finely chopped fresh rose­mary leaves 1 tsp finely chopped fresh oregano leaves 1 egg, beaten lightly 2 Lebanese egg­plants 2 medium zuc­chini 1 tbsp olive oil 1 cup canned crushed toma­toes 1 clove gar­lic, crushed 20g fetta, crum­bled ¼ cup pine nuts, toasted 2 tbsp fresh oregano leaves, ex­tra

1 Pre­heat oven to 220°C. Grease two flat-based 12-hole (2 tbsp) patty pan trays. Line bases with small rounds of bak­ing paper.

2 In a food pro­ces­sor, pulse cauliflower un­til it re­sem­bles fine crumbs and trans­fer to a large bowl. Add al­monds, ched­dar, herbs and egg, sea­son and com­bine well. Spoon mix­ture into holes. Press firmly on base and side to form tart shells. Bake for 10 mins or un­til golden and crisp.

3 Mean­while, use a man­dolin or V-slicer to cut egg­plant and zuc­chini into 3mm-thick slices. On a heated oiled grill plate, cook veg­eta­bles, on one side only, for 2 mins or un­til lightly charred. Trans­fer to a medium bowl. Add oil and sea­son. Toss to coat.

4 In a small bowl, com­bine toma­toes and gar­lic. Spoon 1 tsp tomato mix­ture into each tart shell. Top with grilled veg­eta­bles and fetta.

5 Bake bites for 5 mins or un­til fetta is golden. Us­ing a but­ter knife, loosen each pizza bite from the pan. Serve topped with pine nuts and ex­tra oregano.

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