Serves 4
Crust:
1 medium-sized cauliflower, grated (by hand or in a food processor until rice-sized, but not pulverised) and cooked, well drained
100g goat’s cheese or grated cheddar
1 egg
sea salt and black pepper
Topping:
½ teaspoon curry powder
¼ cup Greek full-fat plain yoghurt
2 stalks tender stem broccoli sliced into four lengths
½ small red onion, finely sliced
2 teaspoons capers
11g diced feta
40g small, pitted olives
195g can sustainably fished tuna in olive oil
4 anchovy fillets
2-3 eggs
sea salt and black pepper
Method:
1. Preheat the oven to 200 degrees C and line a baking tray with baking paper. To make the crust, mix the cauliflower with the cheese and egg in a bowl, and season with salt and pepper. Using a wooden spoon, or your hands, shape the mixture into 1 large pizza-base. The base should be about 1-1.5cm thick.
2. Bake for about 30-35 minutes, or until firm and golden, then remove from the oven.
3. To make the topping, mix the curry powder into the yoghurt, and spread the mixture to the edges of the crust. 4. Scatter the tender-stem broccoli, onion, capers, feta, tuna and anchovies, then break the eggs in the middle.
5. Bake for a further 8-10 minutes, or until the egg white is set. Finish with a sprinkle of salt and pepper.
Not-So-Nicoise Cauliflower ‘Pizza’ is from I Quit Sugar For Life by Sarah Wilson (Macmillan, £14.99) Photography by Marija Ivkovic.