Golden cauliflower roasted until it’s crispy and nutty tops just melted bocconcini and is then drizzled with a balsamic glaze for a sweet and sharp finish. A handful of parsley and parmesan salad to finish and you’ve got a yummy vegetarian flatbread.

You could have this for lunch, dinner or as a starter. The flavours are a random mix of Italian and middle eastern things. This probably sounds a little weird but it totally works, you can change up the spices on the cauliflower if you like and the recipe will still be delicious.

I used a pre made flat bread for this, you could make your own flat bread or pizza dough if you like, especially a quick one that can be made while the cauliflower is roasting!

I love the freshness of the quick salad that I’ve topped it with. It adds brightness and the sharp crumbly parmesan is the perfect counter balance to the mild creamy mozzarella. You’re not using a heap of either cheese, the mozzarella is for creaminess and the parmesan is to pack a flavour punch and salt hit.

Note: You can buy balsamic glaze from pretty much any supermarket.

Makes approx. 8 slices

Ingredients

1 x flatbread (45-50cm in length or use a standard pizza base)

1/2 cauliflower

1 Tbs extra virgin olive oil

1 tsp oregano

1/2 tsp cumin

1/4 tsp chilli flakes

1/8 tsp salt

40g bocconcini (approx 8 mini balls)

2 Tbs spring onion (or finely sliced red onion)

1/3 cup roughly chopped flat leaf parsley

3 Tbs shaved parmesan

balsamic glaze to drizzle

Directions

Preheat oven to 190 degrees celsius. Line a large tray with baking paper.

Break cauliflower into small bite sized florets and place in a bowl. Toss with he spices, salt, pepper and oil to coat. Spread in a single layer on your tray and bake for 35 minutes. They should be getting golden. Turn the temperature up to 220 and roast for a further 5 minutes.

Meanwhile, toss together the flat leaf parsley, 1/2 the spring onion and the parmesan. Set aside.

Take the tray with the cauliflower out of the oven and make room for the pizza base. Tear the bocconcini and scatter over the pizza base. Top with the roasted cauliflower florets and the remaining spring onion. Return to the oven for 5-10 minutes or until the base is crispy and the cheese is melted.

Remove from the oven and drizzle over balsamic glaze. Top with parsley salad and cut into slices to serve.

HH. x