MEAT-FREE MONDAYS

Cauliflower pizza with mozzarella & zucchini

SERVES 4

INGREDIENTS

1 small cauliflower, trimmed, cut into florets
¼ cup coarsely grated cheddar
1 egg, beaten lightly
¾ cup coarsely grated parmesan
(see Notes)
½ cup tomato passata
2 small zucchini, sliced thinly into ribbons
1 cup fresh basil leaves
1 fresh small red chilli, sliced thinly
100g buffalo mozzarella, torn coarsely
1 Tbsp extra virgin olive oil
1 Tbsp finely grated lemon rind or strips
1 Tbsp lemon juice

1 Preheat oven to 200°C. Line two oven trays with baking paper; mark a 22cm round on paper, then turn paper over.

2 Process cauliflower until finely chopped. Place in a microwave-safe bowl and cover with plastic wrap; microwave on HIGH (100%) for 12 minutes or until tender. (Alternatively, you can steam cauliflower, but do not boil it as this will make the crust too soggy). Drain. When cool enough to handle, place cauliflower in the centre of a clean tea towel. Gather ends together, then squeeze excess moisture from cauliflower.

Combine cauliflower, cheddar, egg