Method

• Pre heat the oven to 200 degrees
• To make the pesto, combine the first 7 ingredients in a food processor and blend until it is a fine chopped consistency
• Season with salt and pepper to taste
• To make the cauliflower base, steam the cauliflower florets until tender
• Place in a food processor and pulse until they become like a chunky paste
• Allow to cool and then place in a clean tea towel
• Carefully wrap the cauliflower into the tea towel and then squeeze to remove all excess liquid
• Place the strained cauliflower in a bowl and add the egg, finely grated parmesan and finely chopped oregano
• Season with salt and pepper
• Line a flat baking tray with baking paper
• Divide the cauliflower mix into 4 and then spread out in circles approx
• 12cm in diameter
• Place the trays in the oven and cook for 10-15 minutes until the bases are starting to brown
• Flip them over carefully and continue to bake for another 5-10minutes until evenly cooked and light golden brown
• Spread a layer of the pesto on each of the bases
• Break apart the smoked fish and scatter over the top
• Finely slice some of the preserved lemon and add to the top of the flatbreads
• Place the flatbreads back in the oven and cook for a further 5 minutes
• Remove from the oven and top with some salad greens if desired before tucking in!