← Nouns Cooking · Plant-Based

Ingredients

• 1 cauliflower (about 750 g), cut into florets
• 100 g Ground almonds
• 2 Eggs, beaten
• 1 tsp Dried oregano
• ½ tsp Salt
• 120 ml Passata
• 1 clove Garlic, crushed
• 125 g Mozzarella, torn
• 25 g Parmesan, grated
• 100 g Cherry tomatoes, halved
• 1 tbsp Olive oil
• 1 handful basil leaves
• 1 pinch Chilli flakes (optional)

Method

1. Heat the oven to 200°C (400°F) and line a large baking tray with baking paper. Pulse the cauliflower in a food processor until it looks like fine rice.
2. Tip into a microwave-safe bowl, cover and microwave on high for 5 min (or steam for 5 min). Leave until cool enough to handle.
3. Pile the cauliflower into a clean tea towel, twist it up and squeeze hard over the sink until no more water drips out. This is the key to a crisp base.
4. Mix the squeezed cauliflower with the ground almonds, eggs, oregano and salt. Press it onto the tray into a 28–30 cm circle about 5 mm thick.
5. Bake for 20–25 min until golden and firm at the edges.
6. Mix the passata with the garlic and spread over the base. Scatter with mozzarella, parmesan and tomatoes and drizzle with the oil. Bake for 10–12 min more, until bubbling. Top with basil and chilli and slice.

Tips

• Contains almonds. Traditional parmesan uses animal rennet, so pick a vegetarian hard cheese if needed.
• Low-carb as written; serve with a big green salad.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons