CAULIFLOWER PIZZA BITES
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.