Steps
- Preheat the oven to 400°F / 200°C. Trim 1 cauliflower, about 750g, and pulse in batches to rice-sized crumbs. Microwave in a covered microwave-safe bowl on high for 5-6 minutes, until softened.
- Cool on a clean towel until safe to handle, then squeeze out as much water as possible. Mix with 100g of ground almonds, 2 beaten eggs, and 1 tablespoon of dried oregano. Season with salt and pepper.
- Press onto oiled baking parchment in a 12in / 30cm round, slightly thicker at the rim. Bake for 15-18 minutes, until golden at the edges.
- Brush ½ large eggplant, cut lengthwise into thin strips, with some of 2 tablespoons of olive oil. Season and cook in batches on a medium-high griddle for 5-6 minutes, turning once, until tender and marked.
- Brush 1 small red onion, cut into eight wedges, with the remaining oil. Season and griddle for 5-8 minutes, until softened.
- Blend 227g of canned chopped tomatoes, 1 tablespoon of tomato paste, and 1 crushed garlic clove. Season and simmer gently for 8-10 minutes, until thick. Stir in half the leaves from ½ small bunch of basil.
- Let the crust cool slightly. Increase the oven to 475°F / 240°C. Spread with sauce, then add 25g of grated Grana Padano, the eggplant and onion, and 125g of drained and patted-dry mozzarella.
- Scatter with chili flakes and bake for 10-12 minutes, until bubbling. Finish with the remaining basil and shaved Grana Padano.