Ingredients
- 250g cauliflower
- 1 large egg
- ½tsp freshly chopped oregano
- 1tsp Parmesan
- Frylight cooking spray
- 1-2tbsp tomato purée
- 25g mozzarella
- 1tbsp sweetcorn
- ¼ red pepper, cut into thin strips
- handful of rocket
Method
- Heat the oven to 200C, gas 6. Blitz the cauliflower in a food processor and tip into a microwave-safe bowl. Cook on high for 5-6 mins, until softened. Carefully squeeze out any excess water in a clean tea towel, then mix with the egg, oregano and Parmesan, and season.
- Spread the cauliflower mix onto a baking tray lined with non-stick baking paper, to a circle about 23cm wide. Spray with the Frylight and cook for 10 mins.
- Mix the tomato purée with a little hot water and spread onto the cauliflower base. Top with the mozzarella, sweetcorn and pepper, and cook for a further 10 mins. Top with rocket and serve.
Nutrition per portion
|
RDA |
| Calories |
213 kCal |
11% |
| Fat |
11g |
16% |
| – Saturates |
5g |
25% |
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