Tandoori cauliflower mini pizza’s with mint sauce & pickled onions

To make the dough;

1. Add the dry ingredients to a large bowl – mix well. 
2. Mix in the olive oil with the luke warm water.
3. Bring together until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
4. Add back to the bowl and cover with a damp cloth for about an hr. 
5. Transfer back onto the floured chopping board and knead again to knock back.

For the tandoori cauliflower;

1. Add the dressing ingredients to a large bowl and mix to combine. Now add the cauliflower and toss to combine.
2. Transfer to a large roasting pan. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until cooked and crispy on the edges. Remove from the oven.

To make pickles;

1. Add all the ingredients to a jar and stir to combine.

To make the coconut mint sauce;

1. Add all the ingredients to a jar and mix to combine 

To make the pizzas; 

1. Heat the oven to 180C and lightly oil two large baking trays. 
2. To make 8 mini pizzas – Divide the dough into eight then roll out the dough on a floured chopping board. Place on the baking trays.
3. Bake for 15 minutes, until the crust is cooked and a little golden. 
4. Remove from the oven and then top with the mint sauce, cauliflower and pickled onions. Add fresh mint, coriander and chilli flakes