Cauliflower Flatbread
A great substitute for gluten and increasing your vegetables too!
It’s a nutritious bread that can be used in many different ways from tortillas, to pizzas, sandwiches or simply bread.
One of my favourite lunches is eating it with sliced avocado, tomatoes and a drizzle of olive oil with black peppar ….and sometimes with hummus if I have it in the fridge (see Roasted Garlic Beetroot Hummus).
Cauliflower is very nutritious an part of the cruciferous family. Rich in glucosinolates and other antioxidant compounds, it has a wide range of health benefits ranging from oestrogen metabolism to cardiovascular health. (see Moroccan Couscous and Grilled Cauliflower recipes too.)
It only takes 5 mins to make as well. In this recipe I’ve used oat flour but other substitutes such as chickpea flour work well too. Start by rinsing and chopping the cauliflower. I blitz it in the blender at high speed for 10 seconds until it has the texture of sand.
Add in the eggs and oregano, sweet paprika, black pepper and Himalayan salt. You can easily substitute the eggs for flax eggs (made from ground flaxseeds and water) if you want it 100% plant based.
Mix well then add the oat flour and mix again. Form into 8 palm size balls then flatten out on the lined baking tray.
Cook in oven for 15 mins then flip over for another 10-15 mins until golden brown.
Hope you give it a try and enjoy!
INGREDIENTS:
1 head of cauliflower (cut up and stems removed)
⅔ cup oat or chickpea flour
2 large eggs
½ tsp dried oregano
½ tsp paprika
½ tsp Himalayan salt and freshly ground black pepper
INSTRUCTIONS:
Preheat oven to 210°C and use a large baking tray with baking paper.
Add the rinsed and chopped cauliflower into a blender for 10 secs.
Add in the spices and eggs. Mix well.
Add in the oat flour and mix until uniform.
Form handful-sized balls and flatten them down on the tray.
Bake 15 minutes, flip, bake 10 – 15 more until golden brown.
