Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

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Vegetarian Curry Puffs

With the weather changing and the dark evenings and cold mornings upon us, a quick healthy snack is ideal when you are pressed for time.  These little golden puffs of goodness are easy to make or store for later use.

You will need:

1 Pack Quorn Soy Free/Meat Free Mince
1 small diced onion
1 jar Pataks mild curry paste
200g grated vegetables- I used carrot and zucchini
1 tsp curry powder
1 tsp chilli powder
4 sheets Puff Pastry

In a non stick pan brown the onion and spices then mx in the Quorn, making sure the onion is mixed through.
Add the grated vegetables- make sure if you’re using zucchini you squeeze the excess moisture out before adding it to the pan.

 
 
Let the mince and vegetables cook for five minutes and then add the sauce. Let the mixture bubble away while preparing the pastry.  The aromas should be beautiful and if you find the mix getting a little bit dry add about a 1/4 of a cup of water.
 
Grab your puff pastry sheets & lay a single sheet on a chopping board and use a circular cookie cutter or a can to press out circles.
 
 
Once you have cut out circles in all the pastry sheets start spooning about a table spoon of the mince mixture onto half of your circles.
 

Top each circle with it’s lid and then use your fingers to press the sides down omto each other. They should form a tight seal- but add a little bit of water with your fingers around the edge of the pastry to help them stick.
 
 

 
 
 
Once all your puffs are sealed, place then on a tray lined with baking paper and bake in a preheated oven at 180 degrees until browned and puffed.  This should take about 20 minutes.
 
 

 
Serve with a tomato or barbeque dipping sauce or enjoy them by themselves.