Cauliflower toasts with minted broad bean hummus and goats cheese

Food arm workout

492 kcal – eat as you like

Flavours: 3 tsp dried mint, 2tsp lemon juice, ½ tsp sweetener, S/P, ½ tsp dried basil

Bulk: 400g cauliflower, 140g frozen broad beans, 1 egg, 50g light mozzarella, 35g soft goat’s cheese

Jazzy: top with any of the following: olives, rocket, spinach, sun dried tomatoes, sunflower seeds

Great with: a leafy salad and sweet potato wedges


Lets cook: Preheat the oven to 220oC. Cut the cauliflower into small pieces and blend in a jug-blender until a fine consistency. Microwave the cauliflower for 4 minutes and then spread the cauliflower out onto a thin, clean cloth to cool for 5 minutes. Next comes the arm workout! Gather the cauliflower in the middle and hold the corners/edges of the cloth to make a ball. Start twisting the cloth to tighten around the cauliflower and squeeze out as much water as possible. I find squeezing the ‘ball’ of cauliflower with your hand in different places means you can squeeze the water that’s in the middle. The more water you get out, the sturdier and crisp the ‘toast’ will be. Once you’ve had enough arm workout, place the cauliflower into a bowl along with the egg, basil and pepper. Crumble the mozzarella in your fingers and mix everything together. It should form a sort of ‘dough’. Spread out dough with your hands into a rectangle shape onto a baking tray covered with baking paper. It should have a thickness of about 1 cm. Bake for 15 minutes. Meanwhile, start on the with the broad bean hummus. Boil the beans in 150 mL water with the dried mint for 10 minutes on a medium high heat. When it’s done take off the heat, add the lemon juice, sweetener, S/P and then blend with a hand blender. The cauliflower dough should be ready to turn over now. Use a spatula to gently go all the way underneath the cauliflower dough to avoid it sticking to the paper and breaking. Place a new sheet of baking paper on top and flip over, removing the old baking sheet. Bake for a further 5 minutes and then cut into small rectangles. Spread on the broad bean hummus and top with goats cheese. Here you add some other toppings suggested above. I turned around the toasts so that the inner edges also got a chance to crisp up. Bake for a final 5 minutes until the cheese starts to melt. Wewwwwww, it’s worth the effort  cutefacenobackground


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