Whew! What a mouthful (haha). I love this recipe because it combines so many great flavours and utilises the ever versatile cauliflower! One of my favourite veggies. It can be adapted to be gluten free and vegan for an ultimately Planet Strong recipe!
WHY IS EATING SEASONABLE PRODUCE SUSTAINABLE?
Where fruit and vegetables come from, the way they are grown, how far the food items have traveled, and how they are stored and preserved or refrigerated – all are important elements in determining its carbon footprint. Incredible as it may sound, what we eat and drink contributes to about one third of the CO2 pollution connected with our day-to-day living. We have the power to make positive choices when we shop that will affect food preparation, eating and what we can do with scraps and leftovers.
Ingredients
For the Crust:
1 Head of Cauliflower
1 Cup Flour of choice (I used whole wheat)
½ Cup Ice Cold Water
2 Tablespoons Herbs (Basil, Oregano, Rosemary…)
Salt and Pepper to taste
Optional: Egg or cheese can be used as binding agents
For the topping:
1/3 Cup Pesto
1 Eggplant
1 Cup Cherry Tomatoes
2 Cloves garlic, minced
1 Sprig of Rosemary
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
Optional: Fresh Basil or Cheese for sprinkling
Method
Preheat oven to 190C.
Cover baking sheet with foil. Slice eggplant and place in bowl with whole cherry tomatoes. Toss veggies with olive oil, balsamic, garlic, rosemary, and salt and pepper to taste. Lay out on baking sheet and roast for about 30 min.
While the veggies roast:
Finely grate cauliflower using a food processor or cheese grater (an energy saving option!) into a large bowl. Pour in flour and herbs and combine well before slowly pouring in cold water. Mix until a dough-like substance forms.
Spread dough out into a well oiled pie pan, a regular baking sheet can be used as well. Put in the oven until golden brown and beautifully crisp.
Remove crust and veggies from oven and let cool for a moment. Evenly spread pesto onto crust, top with roasted eggplant and tomatoes. Sprinkle with cheese or fresh basil if you wish. Put back in over for about 10 minutes.
Remove from oven and serve using spatula!