vegetarian pizza with cauliflower and blue cheese | Castello®

Ingredients

• 1 head cauliflower
• 500 g beetroots - raw
• 4 medium eggs
• 180 g Castello® Tickler mature cheddar
• 1/2 tsp granulated garlic
• 1 tsp dried thyme
• pinches of salt and pepper to taste
• 3 tbsp coconut flour
• 160 g Castello® Creamy blue
• 1 red onion cut to wedges
• 20 slices of white potatoes
• radish sprouts to garnish