Pak Choi and Sprout Tops on Cauliflower and Almond Crust
Serves
3
·
60
mins
·
Advanced
Ingredients
- 500g cauliflower
- 60g ground almonds
- 1 egg
- 4 pieces pak choi
- 8 sprout top leaves
- Punnet of cherry tomatoes
- Fresh parsley
- Lemon zest
- Olive oil
- Salt and pepper
This recipe uses cauliflower and almonds to make a super-flavourful and healthy alternative to pastry, the perfect base for some lovely roasted summer vegetables.
Method
- Preheat the oven to 180 degrees.
- Remove the leaves from the cauliflower and cut into chunks.
- Blitz the chunks in a food processor until grain like.
- Place in a bowl and cover with cling film and microwave for 5minutes.
- Lay out the cauliflower and leave to cool. Squeeze to remove as much moisture as possible.
- Add in the egg and ground almonds and mix with a fork.
- Line a baking tray with greaseproof paper and flatten the mixture evenly. Bake for 20 minutes until firmed and slightly golden in places.
- Whilst the base in cooking, steam the pak choi until softened, cut the tomatoes in half, and chiffonade the sprout tops.
- Remove the base from the oven, then lay the pak choi across the base, then half the tomatoes, then the sprouts, and then the rest of the tomatoes. Finally, drizzle with olive oil, lemon zest, and a little salt and pepper. Place back in the oven for 15 minutes or until the tomatoes have softened and the sprout tops crisped.
- Garnish with more extra virgin olive oil and chopped parsley.
Share
Last updated:
22
May
2024
Ingredients
- 500g cauliflower
- 60g ground almonds
- 1 egg
- 4 pieces pak choi
- 8 sprout top leaves
- Punnet of cherry tomatoes
- Fresh parsley
- Lemon zest
- Olive oil
- Salt and pepper
This recipe uses cauliflower and almonds to make a super-flavourful and healthy alternative to pastry, the perfect base for some lovely roasted summer vegetables.
Method
- Preheat the oven to 180 degrees.
- Remove the leaves from the cauliflower and cut into chunks.
- Blitz the chunks in a food processor until grain like.
- Place in a bowl and cover with cling film and microwave for 5minutes.
- Lay out the cauliflower and leave to cool. Squeeze to remove as much moisture as possible.
- Add in the egg and ground almonds and mix with a fork.
- Line a baking tray with greaseproof paper and flatten the mixture evenly. Bake for 20 minutes until firmed and slightly golden in places.
- Whilst the base in cooking, steam the pak choi until softened, cut the tomatoes in half, and chiffonade the sprout tops.
- Remove the base from the oven, then lay the pak choi across the base, then half the tomatoes, then the sprouts, and then the rest of the tomatoes. Finally, drizzle with olive oil, lemon zest, and a little salt and pepper. Place back in the oven for 15 minutes or until the tomatoes have softened and the sprout tops crisped.
- Garnish with more extra virgin olive oil and chopped parsley.
Share
Last updated:
22
May
2024
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