Cauliflower Pizzas With Mozzarella Kale And Lemon | Donna Hay

Ingredients

• 8 stalks kale, trimmed
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, sliced
• ½ teaspoon dried chilli flakes
• 1 tablespoon lemon zest
• ¼ cup (20g) finely grated parmesan
• 1 x 125g buffalo mozzarella, torn
• ⅓ cup small basil leaves
• 6 cups (600g) cauliflower florets, roughly chopped
• ¾ cup (90g) almond meal (ground almonds)
• ½ cup (40g) finely grated parmesan
• 3 eggs, lightly beaten
• sea salt and cracked black pepper