Ingredients
- Smoked fish
- Preserved lemon
Cauliflower base:
- 400g cauliflower florets
- 1 egg
- ¼ cup parmesan
- 1 tsp fresh oregano
- Salt and pepper
Kale Pesto:
- 1 bunch kale
- ¼ cup parmesan
- ¼ cup toasted pine nuts
- 3 Tbsp oil
- 1 clove roasted garlic
- Juice of ½ lemon
- Handful of parsley
- Salt & Pepper
Vendors
Tags
Fish-seafood
GF
Cauliflower Flat Breads with Kale Pesto, Smoked Fish & Preserved Lemon (GF)
Method
- Pre heat the oven to 200 degrees Celcius.
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!
