- 750g cauliflower, cut into chunks
- 100g ground almonds
- 2 eggs, beaten
- 1tsp rapeseed oil
- 4tbsp Asda Tomato Passata with Basil
- 50g Smart Price sweetcorn
- 1 red pepper, deseeded and finely choppped
- 75g Asda 30% Less Fat Grated Mild Cheese
- 30g Asda 30% Less Fat Grated Red Cheese
- 80g pitted black olives
Preheat the oven to 200C/180C Fan/Gas 6.
Remove the leaves and stalks from the cauliflower, cut into chunks and blend until it resembles fine breadcrumbs. Put in a bowl and microwave on high for 5-6 mins until softened. Tip onto a clean tea towel, leave to cool, then fold up the towel and squeeze out any excess liquid. Return to the bowl, add ground almonds and eggs, stir to combine and season with black pepper.
Line a baking tray and grease with rapeseed oil. Tip the cauliflower onto the tray. Shape the mixture into a skull, pushing half towards the bottom of the tray in a oval shape. Gather the rest into a wider semicircle at the top of the oval, making sure the two are touching. Bake for 15-18 mins until golden.
Spread the tomato passata with basil over the base. Defrost sweetcorn, red pepper, and scatter over the base. Top with cheese and red cheese.
Take black olives and halve the olives for the eyes, mouth and nostrils.
Bake for 10-12 mins until the cheese is bubbling. Serve immediately.