Page 59 - Vegan Food & Living (February 2020)

Cauliflower and
cashew pizza

By Meridian (www.meridianfoods.co.uk)
Makes 1 pizza | Prep 10 mins | Cook 35 mins |
Calories 461 (per pizza)

½ a medium cauliflower
2 tbsp Meridian Smooth Cashew Butter
¼ tsp dried oregano
¼ tsp ground garlic powder
5 tbsp of your choice of tomato sauce
pizza topping
150g jar (¾ cup) of antipasti
roast vegetables
a few basil leaves and scatterings of
vegan cheese, to serve
1 Preheat the oven to 200°C/Gas Mark 6.
Whizz the cauliflower florets in a blender
until they resemble rice. Tip the cauliflower
into a muslin or thin tea towel and squeeze
to extract as much water as possible.
2 Return to the blender, add the cashew This recipe is taken
butter, oregano and garlic powder. Season from Tasty: Every
and blend again until they are combined Day, photography
into a dough. by Lauren Volo,
published by Ebury
3 Line an oven tray with non-stick baking
Press. (RRP £20.)
paper. Tip the dough onto the tray and
This book contains
shape it into a circle approximately 20cm
non-vegan recipes.
(8in) wide. Bake in the oven for 30 minutes.
Carefully run a palette knife under the base

to loosen from the greaseproof paper. Mediterranean flatbread
4 Spread the base with the tomato sauce and
By Tasty
return the pizza to the oven for a further
Serves 4 | Prep 5 mins | Cook 20 mins | Calories 446 (per serving)
2 minutes. Drain the antipasti vegetables
from their oil and quickly pat dry with some 1½ tbsp olive oil 75g ( ⁄3 cup) thinly 2 Push the kale to the edge of the pan and
2
kitchen roll. Scatter the vegetables over the sliced sun-dried
230g (8 cups) kale pour the remaining ½ tbsp olive oil into the
pizza along with a few basil leaves and some tomatoes in oil,
leaves, chopped centre of the skillet. Add the pine nuts, garlic
vegan cheese. drained, plus 4 tsp and red pepper flakes to the oil and cook,
kosher salt
oil from the jar stirring, until the garlic is fragrant and the
35g (¼ cup)
freshly ground pine nuts are toasted, about 2 minutes. Add
pine nuts
black pepper the sun-dried tomatoes and cook, stirring
4 garlic cloves, to combine with the kale and aromatics,
4 store-bought
minced until the kale is fully wilted, about 3 minutes
flatbreads or

crushed red pocketless pitas more. Remove the pan from the heat and

pepper flakes season with salt and black pepper.
180g (¾ cup)
3 While the kale is cooking, preheat the grill
houmous
(broiler) to high.
4 Place the flatbreads on a baking sheet and
1 Heat 1 tbsp of the olive oil in a large frying brush each with 1 tsp of the oil from the jar
pan (skillet) over medium heat. Add the of sun-dried tomatoes. Grill, flipping halfway
kale, season with salt and cook, stirring, through, until golden brown and toasted on
until half wilted, about 4 minutes. Next, add both sides, about 4 minutes.
1 tbsp water and cook until the kale is fully 5 Transfer the flatbreads to a cutting board
wilted, about 4 minutes more. and spread 3 tbsp houmous over each.
Divide the kale mixture among the
29.4g 4.6g 1.31g 14.9g 18.5g 29.4g 2.3g 0.67g 7.4g 12.8g flatbreads, cut each of them into four pieces,
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein and serve.
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