Ingredients

400g cauliflower
100g broccoli
1 tbs tapioca flour or arrowroot
2 tbs olive oil
1 tsp dried oregano
1 tsp dried basil
1 garlic clove

Toppings of choice – I used this pesto, prosciutto, baby spinach and hard goats cheese.

Method

1. Preheat a fan-forced oven to 180 degrees and line a baking tray with a silicon baking sheet or baking paper
2. Cut cauliflower and broccoli into florets and steam over boiling water for 7 minutes , or until soft
3. Tip cauliflower and broccoli into a bowl and mash with either a fork or potato masher
4. Squeeze out the moisture with a clean tea towel (be careful as it can be hot!)
5. Mix in flour, oil and herbs
6. Places on baking tray and shape into desired shape, 1-2cm thick. Add toppings if baking
7. Bake for 20-30 minutes until starting to brown
8. Leave to cool slightly, add any raw toppings and serve.