CAULIFLOWER FLATBREAD WITH GOAT'S CHEESE AND BASIL OIL

Have a meat-free day! Lena from Mein leckeres Leben (My Delicious Life) shows how delicious and quick vegetarian meals can be.

For the flatbread

1. Cut the cauliflower into florets and chop roughly with a knife. Place the cauliflower florets in a food chopper (or processor) and then chop finely until the mixture becomes moist and sticky. Place the cauliflower crumbs in a large bowl.
2. Mix with the eggs, flour, oregano, 1 tsp salt and pepper. (The mixture will still be slightly sticky.)
3. Place small, round flatbread on two baking paper lined baking trays and brush lightly with olive oil.
4. Pre-bake the flatbread at 180 °C for about 20-25 minutes until they are light brown.

For the topping

1. Cut the zucchini into thin discs or lengthwise into thin strips.
2. Cut the goat’s cheese roll into thin discs.
3. For the tomato sauce, mix the puréedtomatoes with a chopped clove of garlic, 1 tablespoon of olive oil, salt and pepper.

For the basil oil

1. Mix the basil, spinach leaves and olive oil finely (in the food processor). Then add in and mix the lemon juice, salt and pepper, and season to taste.

Preparing the flatbread

1. Remove the flatbread from the oven and cover with a thin layer of tomato sauce (1 tbsp each). Top with zucchini, season with salt and pepper, sprinkle with parmesan and drizzle with a little olive oil. Finally, top with the goat cheese discs.
2. Bake at 180 ° C for another 15 – 20 minutes until the flatbreads are lightly browned.
3. After baking, remove the flatbread from the baking tray and drizzle with the basil oil.
4. Serve with freshly grated parmesan and arugula or spinach leaves.