1/4 Tsp Ground Fenugreek
1/4 Tsp Garam Masala
1/4 Tsp Turmeric
1/2 Tsp Fish Sauce
4 Cauliflower Florets
1/4 Avocado, sliced
1/4 Lemon, juiced
1/4 Red Onion, thinly sliced
Cook Time (mins): 0025 Serves: 01
Instructions
Preheat the oven to 220C. Spread the cauliflower florets on a lined baking tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for 10-15 minutes or until golden and cooked through.
In a small pan add 50ml white wine vinegar and 50ml water, with 15g caster sugar. Heat over low/medium until the sugar has melted, then increase the heat and boil for 2 minutes. Slice the red onion finely and add to the pan. Turn off the heat and submerge the onion into the liquid to pickle. Set aside.
In a medium frying pan on medium/high heat, add a drizzle of olive oil. Slice the larger asparagus spears in half lengthwise, keeping the smaller ones whole. Add the asparagus cut side down to the frying pan and char for 2-3 minutes until golden and cooked through. Set aside.
In a small saucepan add 1/2 tbsp of olive oil and heat over medium heat, add the spices and toast for 1-2 minutes until fragrant before adding the creamy cauli sauce and cook for 1-2 minutes.
Warm the chapati in the oven for 3-4 minutes until soft.
Place the chapati on a cutting board and then spread the creamy cauli sauce over the chapati evenly. Top with the grated cheese, then add the asparagus and cauliflower and garnish with a little more grated parmesan.
Turn on the grill and cook the pizza for 7-9 minutes, or until the cheese has melted and is slightly golden.
Top the pizza with some pickled red onion, sliced avocado and a squeeze of lemon juice. Cut into quarters and serve!
