Cauliflower-Crusted Pesto Tart
A healthy and simple recipe using cauliflower "rice" as the predominant crust ingredient. This tart is perfect for lunch with a side salad or a light dinner or appetizer. For an even crisper crust, you can "dry out" the grated rice for a day or two in the fridge before you steam it. You can also strain the grated cauliflower before steaming. The recipe works well for me without doing either of those additional steps though.
Recipe type: Lunch or Light Dinner or Appetizer
Serves: Serves 4.
  • 3 to 4 cups coarsely grated cauliflower florets
  • 1 egg
  • ¼ cup parmesan
  • 1 teaspoon pizza or Italian seasoning
  • ¼ cup almond meal
  • ¼ cup store-bought or homemade pesto
  • 3 ripe plum tomatos, seeded, and sliced thinly into rounds
  1. Preheat oven to 450 Fahrenheit. Grease an 8x8 inch pan.
  2. Microwave the grated cauliflower in a microwave-safe bowl, covered, for 3 minutes. Allow it to cool a little bit, so you don’t end up scrambling the egg later!
  3. Beat the egg in a large mixing bowl. Add the parmesan, seasoning, and almond meal and combine well.
  4. Mix in the steamed grated cauliflower with a rubber spatula and combine well. You should have a wet sticky “dough”.
  5. Coax the dough into the pan and press and flatten out. The crust will be thin and barely cover the area.
  6. Bake for 25 minutes until brown on edges and some brown spots on top. If you like it really crispy, bake about 5 minutes longer or until the entire surface is browned.
  7. Remove from oven and let cool for about 10 minutes.
  8. Spread a layer of pesto on top and then a layer of the tomatoes. You can serve it this way, or bake for 8 additional minutes.
  9. When ready to serve, slide a knife around the edges to loosen, then using a metal flat spatula, cut into squares and lift each square out of the pan. Serve warm or at room temperature.
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