Ingredients
- 2 heads broccoli with stems, roughly chopped (approx. 1 kg)
- 4 eggs
- 3/4 cups grated Parmesan (75g)
- salt & pepper
- 3/4 cup tinned diced tomato, mashed with a fork
- 1/4 cup shaved Parmesan, or more to taste (25g)
Method
Step 1
Preheat the oven to 200°C. Line two large, or four small, oven trays with baking paper. It’s important to line your trays so the bases don’t stick.Step 2
Place broccoli into a food processor and pulse in short bursts until it resembles the texture of rice or breadcrumbs – you may need to do this in batches. Alternatively, grate broccoli florets and stems with a fine grater.Step 3
Add eggs, grated Parmesan, and a good pinch of salt and pepper to the riced broccoli. Mix well.Step 4
Divide broccoli mixture onto prepared trays and press into 4 x 22 cm rounds. Bake 20 - 25 mins until firm in the centre and starting to brown on the edges.Step 5
Remove bases from oven, spread with tomato, and sprinkle with shaved Parmesan. Return to oven and bake a further 6 – 8 minutes. Cut into wedges to serve.