V IS FORVEGETARIAN
A BIT ABOUT ZITA
The South Africaborn cook ditched her City job to pursue a career in the world of healthy food. Now she consults for schools and catering companies, hosts supper clubs and teaches one-to-one about nutrition and healthy eating, through her London-based company foodfights.co.uk.
Good Better Green is her first cookbook.
Grain-free cauliflower ‘pizza’ with chard and olives
SERVES 2. HANDS-ON TIME 40 MIN, OVEN TIME 35 MIN, PLUS CHILLING
“Cauliflower deserves to be better known for its versatility. It can impersonate couscous, be turned into ‘risotto’ and it can become a nutritious grain-free‘flour’ by squeezing every last drop of liquid from it.”
MAKE AHEAD
ZITA’S TIP
Make the topping up to a day ahead and keep it covered in the fridge (step 4).
The steamed cauliflower takes a long time to cool, so if it’s more convenient, prepare the cauli-flour 24 hours in advance and keep chilled until ready to continue with the recipe.
Grain-free cauliflower ‘pizza’ with chard and olives, p100
PHOTOGRAPHS NASSIMA ROTHACKER
FOR THE BASE
• 1 medium cauliflower, florets only • 1 medium free-range egg, lightly beaten
• 1 tsp dried mixed Italian herbs, such as oregano, marjoram, basil
• 20g ground almonds
• 20g parmesan, or vegetarian alternative, finely grated (optional)