Looking for comfort food without carbs? Try this healthy cauliflower pizza, topped with fresh zucchini pesto and roasted vegetables.
SERVES: 4 | PREP TIME: 25 MINS | COOK TIME: 30 MINS
Table of Contents
INGREDIENTS
- 600g cauliflower, cut into florets
- 2 eggs, beaten
- 25g parmesan, finely grated
- 170g asparagus, trimmed, sliced diagonally into thirds
- 400g mixed heirloom tomatoes, halved lengthways4
- marinated artichoke hearts, drained, halved lengthways
- 1 small red onion, thinly sliced into rounds
- 2 tbs olive oil
- Juice of 1/2 a lemon
- 1 ball burrata cheese (substitute with torn buffalo mozzarella)
ZUCCHINI PESTO
- 1 zucchini, roughly chopped
- 1/4 cup (40g) almonds
- 2 small garlic cloves
- 1/2 cup firmly packed basil leaves
- Finely grated zest of 1 lemon
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (60ml) olive oil
METHOD
- Preheat oven to 220°C. Grease 2 large baking trays and line with baking paper.
- Place the cauliflower in a food processor and pulse until finely chopped (it will look like rice grains). Transfer to a large bowl with the egg and parmesan, and stir to combine.
- Spread the cauliflower mixture over 1 of the prepared trays to form a 5mm-thick rectangle. Roast for 30 minutes or until cooked through and golden.
- Meanwhile, place the asparagus, tomato, artichoke, onion, oil and lemon juice in a large bowl and toss to combine. Spread evenly over the second prepared tray. Roast for 15 minutes or until the vegetables are just tender and beginning to turn light golden.
- For the zucchini pesto, place all the ingredients in a food processor and whiz until smooth (add 1 tbs water to loosen the pesto if necessary).
- Spread pesto over the hot cauliflower base (return base to oven for 2 minutes to reheat if necessary), then top with the hot vegetable mixture.
- To serve, place burrata in the centre of pizza and make a small cut, so the inside of the burrata oozes out.
