Cauliflower pizza with pear, blue cheese and almonds

garnish
rocket leaves

METHOD

• Preheat the oven to 200°C and line a baking tray with baking parchment.
• Cut the cauliflower into florets discarding the thick stem.
• Pulse in a food processor for about 30 seconds, until it is the texture of powdery snow.
• Microwave in a covered microwave proof bowl for 4 minutes or steam - lining the steamer with baking parchment, until soft.
• When cool enough to handle, place on a clean tea towel to cool completely.
• Wrap in the tea towel and wring all the liquid out of it - remove as much water as possible.
• Place it in a bowl and add 50g of grated mozzarella.
• Beat the egg and season generously with salt, white pepper and garlic granules, then pour onto the cauliflower mixture, and combine well.
• Use your hands to shape the mixture into a 20-25cm circle on the lined baking sheet.
• Compress it really well - no thinner than the thickness of a pound coin - and bake for 20 minutes, until turning golden brown. Cool for 5-10 minutes, before carefully flipping over.
• Drizzle a little olive oil on the top and salt over it then top with thinly sliced pear. Scatter over the blue cheese and walnuts.
• Season with black pepper and olive oil then top with the remaining mozzarella and bake for 8-10 minutes.
• Serve garnished with rocket.

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