Cauliflower Pizza with Goats’ Cheese and Roasted Veg Recipe

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serves:

2

Skill:

easy

Nutrition per portion

RDA
Calories 784 kCal 39%
Fat 54g 77%
  -  Saturates 22g 110%

This isn’t really a pizza, we admit. Not in the traditional sense, anyhow. It is, however, a great low-carb base for delicious roasted veg, and if the rest of your family hear you’re making “pizza” you’ll have a captive audience before you’ve even begun! This dish is a vegetable and cheesy sensation, combining cheddar and goats’ cheese, aubergine and cauliflower which act as the healthy element to balance out the cheese (but who’s complaining really?). To top the whole thing off perfectly, make sure your seasoning is well timed and well proportioned (don’t forget the oregano).

With this pizza, you save on the calories and saturated fat you would otherwise suffer from a thick, doughy base, and get a couple of your 5 a day in as well; what’s not to love?! This cauliflower pizza with goats’ cheese and roasted veg is sure to be a favourite for years to come. Yum, yum, yum!

HOW TO MAKE A CAULIFLOWER “PIZZA” WITH GOATS’ CHEESE AND ROASTED VEG

1. Heat the oven to 180C fan, gas 6. Put the aubergine, onions and tomatoes in a large roasting tray with 2tbsp of the olive oil and a little seasoning. Roast for 20-25 minutes or until tender.

2. Put the cauliflower in a food processor and blitz until fine. Tip into a bowl and add the oregano, salt, Cheddar and eggs.

3. Heat the remaining olive oil in an ovenproof, non-stick frying pan over a medium heat. Spoon the mixture into the frying pan and flatten down with the back of a spatula. Cook for 15 minutes in the oven.

4. Heat the grill. Top with the roasted vegetables and goats’ cheese as well as a good drizzle of olive oil. Grill on a low shelf for 5-8 minutes then serve.

Ingredients

  • 1 medium aubergine, sliced into 1cm rounds
  • 2 red onions, quartered
  • 200g cherry tomatoes
  • 4tbsp olive oil
  • 1 medium cauliflower, trimmed and cut into florets
  • 1tbsp dried oregano
  • 1tbsp salt
  • 25g grated Cheddar
  • 2 large free-range eggs, lightly beaten
  • 150g soft goats’ cheese, sliced

Method

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