I have exciting news!
I am in the process of re-designing The Luminous Kitchen website.
When I discovered blogging 6 months ago, I just had to start, even though I wasn’t ready and I knew I would figure it out along the way because as my girl Marie Forleo says “Everything is figure-out-able” and I tend to agree with her along with “Start before you’re ready”. If something feels right it probably is and if I had waited until I had everything perfect before I started, I would probably still be sitting here wishing I had a rad food blog and an awesome tribe. So for those of you who have been hanging out here since the beginning thank you so much and it’s about to get a whole lot better.
I have been testing, cooking, shooting, cleaning up, grocery shopping, cooking some more and shooting every day for a little while now because I am creating a very special ebook cookbook for you that will be available on my new site, gratis, for being the awesome, supportive readers you are.
Now I’m not going to give too much away into what the cookbook centers around but here is a little sneak peek into what you can expect with a recipe from the book.
Cauliflower pizza is actually easier to make than normal pizza bases and while it’s not quite like the real thing, it’s definitely an awesome substitute. So go ahead and give it a bash, add any toppings that you would find delish and I think you will be pleasantly surprised. When you do try this recipe, post it to Instagram with the #sharesavorenjoy so I can see your creations.
- ½ head cauliflower
- 2 eggs
- 1½ cups mozzarella grated
- 4T parmesan finely grated
- salt and pepper
- 80g smoked salmon
- 2 handfuls rocket
- ½ bunch dill, torn
- ½ red onion thinly sliced
- 2T capers
- ½ lemon
- 60 ml creme fraiche
- Preheat the oven to 180C
- Chop the cauliflower into small chunks then whizz up in a food processor until finely chopped
- Lightly beat the eggs in a bowl then pour in the chopped cauliflower.
- Add the grated mozzarella and parmesan and mix until well combined
- Season with salt and pepper
- Line a baking sheet with wax-proof paper then pour out half the mixture and using your hands, shape into a flat round pizza shaped disk.
- Bake in the oven for 2o minutes or until it starts to brown nicely
- Remove from the oven and top with salmon, capers, rocket, red onion and dill. Drizzle with creme fraiche and serve with a squeeze of fresh lemon. Repeat with the second pizza.
- Makes: 2 pizzas