Cauliflower Pizza Prosciutto Recipe

Ingredients

• 1 medium cauliflower, cut into florets
• 1 coles australian free range egg
• 1/2 cup (40g) finely grated parmesan
• 1/2 cup mint leaves
• 1 garlic clove, finely chopped
• 1/4 cup (35g) hazelnuts, toasted
• 1/3 cup (25g) finely grated parmesan, extra
• 120g pkt coles australian baby rocket
• 1/3 cup (80ml) avocado oil or olive oil
• 100g bocconcini, coarsely torn
• 8 slices prosciutto, coarsely torn

Method

1. Preheat oven to 220°C. Place the cauliflower (1 medium cauliflower, cut into florets) in a food processor. Process until very finely chopped. Transfer to a frying pan. Place over medium-high heat. Cook, stirring, for 2-3 mins or until the cauliflower is heated through. Set aside for 5 mins to cool slightly.
2. Place cauliflower in a clean tea towel. Squeeze the cauliflower in the tea towel to remove excess liquid. Transfer the cauliflower to a large bowl. Add egg (1 Coles Australian Free Range Egg) and parmesan (1/2 cup (40g) finely grated parmesan) and stir to combine. Season.
3. Line a large baking tray with baking paper. Spoon the cauliflower mixture onto the lined tray. Use a palette knife or the back of a metal spoon to spread and press the cauliflower into a 25cm-diameter disc. Bake for 15 mins or until golden brown.
4. Meanwhile, place the mint (1/2 cup mint leaves), garlic (1 garlic clove, finely chopped), hazelnuts (1/4 cup (35g) hazelnuts, toasted), extra parmesan (1/3 cup (25g) finely grated parmesan, extra) and 100g of the rocket (120g pkt Coles Australian Baby Rocket) in a clean food processor and process until finely chopped. With the motor running, gradually add the oil (1/3 cup (80ml) avocado oil or olive oil) in a thin, steady stream until well combined Season..
5. Transfer the pizza base to a serving platter. Spread the base with half the pesto. Top with bocconcini (100g bocconcini, coarsely torn), prosciutto (8 slices prosciutto, coarsely torn) and remaining rocket. Drizzle with the remaining pesto to serve.