Cauliflower Flat Breads with Kale Pesto, Smoked Fish & Preserved Lemon

Fish / Seafood


Smoked fish
Preserved lemon

Cauliflower base ingredients:
400g cauliflower florets
1 egg
¼ cup parmesan
1 tsp fresh oregano
Salt & Pepper

Kale Pesto ingredients:
1 bunch kale
¼ cup parmesan
¼ cup toasted pine nuts
3 tbsp oil
1 clove roasted garlic
Juice of ½ lemon
Handful of parsley
Salt & Pepper



Pre heat the oven to 200 degrees.

To make the pesto, combine the first 7 ingredients in a food processor and blend until it is a fine chopped consistency. Season with salt and pepper to taste.

To make the cauliflower base, steam the cauliflower florets until tender. Place in a food processor and pulse until they become like a chunky paste. Allow to cool and then place in a clean tea towel. Carefully wrap the cauliflower into the tea towel and then squeeze to remove all excess liquid. Place the strained cauliflower in a bowl and add the egg, finely grated parmesan and finely chopped oregano. Season with salt and pepper.

Line a flat baking tray with baking paper. Divide the cauliflower mix into 4 and then spread out in circles approx. 12cm in diameter. Place the trays in the oven and cook for 10-15 minutes until the bases are starting to brown. Flip them over carefully and continue to bake for another 5-10minutes until evenly cooked and light golden brown. Spread a layer of the pesto on each of the bases. Break apart the smoked fish and scatter over the top. Finely slice some of the preserved lemon and add to the top of the flatbreads. Place the flatbreads back in the oven and cook for a further 5 minutes. Remove from the oven and top with some salad greens if desired before tucking in!


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