Lap Band Dietitian Helen Bauzon’s suggestion to make this recipe band friendly is to cut up into small pieces promoting 1tsp per mouthful chewed well.
- 650g piece cauliflower, trimmed, chopped
- 1 egg, lightly whisked
- 50g (2/3 cup) finely grated parmesan
- 80ml (1/3 cup) passata
- 60g (1/3 cup) Sicilian green olives, pitted
- 1 chorizo, sliced
- 10 fresh thyme sprigs
Process the cauliflower in a food processor until finely chopped. Place chopped cauliflower in a microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until very tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove excess liquid. Combine the cauliflower, egg and half the parmesan in a bowl.
Preheat oven to 230°C/210°C fan forced. Line a 30cm-round pizza tray with baking paper. Press cauliflower mixture firmly into the tray. Bake for 20 minutes or until golden.
Spread passata over base and sprinkle with olives, chorizo, thyme and remaining parmesan. Bake for 7 minutes or until chorizo is golden.