The cauliflower, butternut squash and red onion balance well with the rocket and feta. Immaculate as a light starter or a primary!
Ingredients:
400g cauliflower florets
150g ground almonds
2 entire eggs
2 tbsp thyme leaves
1 entire red onion, cut
½ entire little butternut squash, stripped, deseeded
1 shower olive oil
100g passata
1 tbsp tomato puree
50g feta cheddar
1 bunch rocket leaves
Complete-time required 45 mins
Planning time: 15 mins
Cooking time: 30 mins
Directions:
- Preheat the stove to 200C fan/220C/gas 7
- Rush the cauliflower florets in a nourishment processor until the blend takes after couscous. In the event that you don’t have a nourishment processor, this should be possible on the harsh side of a crate grater.
- Include the ground almonds, eggs, and thyme. Season well and rush to consolidate, scratching down the bowl if necessary.
- Cut a bit of preparing material to line a 35x25cm heating plate. Tip the cauliflower blend onto the preparing plate and smooth down with the rear of a spoon to cover the lined plate. Set to the other side.
- Spot the cut red onion and cut squash onto a preparing plate. Shower with olive oil and season with salt and pepper.
- Spot both preparing plates into the preheated stove and heat for 15 minutes. Following 15 minutes, expel from the stove.
- Blend the passata and tomato purée in a little bowl. Spread over the cauliflower base, leaving a 1½ cm outskirt.
- Spoon over the broiled red onion and butternut squash in one even layer.
- Disintegrate over the feta cheddar, season well and prepare in the preheated broiler for a further 10-15 minutes.
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