It was my wedding day on Sunday.
Everything went very well. It was a beautiful day and very emotional indeed! I made my own wedding cake: a fresh and summery sponge with creme patisserie, fresh cream, strawberries and fruit of the forest. I will be posting some photos soon.
My Italian relatives stayed over for a few days and they all helped making the buffet. Italian weddings always focus on the food (what a surprise eh? 😉 ) and there is always a buffet or "rinfresco" at home with prosecco and nibbles before the ceremony. This is just to set you in the mood for the food to come.
I feel quite tired now so I have been taking it easily during the last couple of days. I managed to spend some time with my mum whilst she was here, just the two us and that was nice.
This morning, back in the kitchen! I made these cute mini pizzas with cauliflower. If you think that cauliflower is boring think again. These are surprisingly good! They are also great to make children eat their vegetables and suitable for celiacs too as they don't contain flour.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Break the cauliflower into florets and steam it for about 8 minutes or until soft without overcooking it. Let it cool down. Mash in a food processor or with a fork then put it in a bowl and add the egg, half of the chopped mozzarella, the oregano and a pinch of salt. Mix well.
Line a baking tray with parchment paper, drizzle it with a little olive oil; put 1 tbsp of cauliflower mixture on a pastry cutter (measuring approx 8cm or 3 inch); press and level it well with a tsp. Continue with the remaining mixture.
Mix the tomato sauce with 1 tbsp of olive oil, a pinch of salt and mix well.
Cook at 180C - 350F for 15 minutes until they look gold and crunchy. Remove from the oven and spread some tomato sauce, add some chopped mozzarella, olives, basil leaves and a drizzle on olive oil on each circle.
Return to the oven for a further 15 minutes and let the mozzarella melt. Serve warm.