Handy tip: Before you add the onion to the dish, you can fry it in the oil used for the aubergines. If you want a...
Take a large dish and grate the cauliflower – stopping once you get to the hard bits – you can use them in a Dubarry soup (created for the Countess du Barry).
Add the whole eggs and all the other ingredients (using only half of the grated mozzarella) and combine them thoroughly.
Place some greaseproof paper over a baking tray and spread out the mixture evenly, sprinkling the remaining mozzarella on stop and then pop it straight into the oven for 20/25 minutes at +-180 °C.
When the pizza is cooked, halve the cherry tomatoes and arrange on top with the fresh basil. Chewy and crunchy, this cauliflower “pizza” makes an ideal snack to serve with aperitif drinks.