The cauliflower flatbread is a light, tasty, and healthy recipe perfect for an appetizer or a vegetarian dinner. Very easy to make, it requires few ingredients and can be enjoyed simply or, as I did, stuffed with vegetables. Crunchy and delicious, the cauliflower flatbread is great hot or warm and is a great way to eat cauliflower, which for some reason is always poorly tolerated.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The quantities are enough for one person if eaten as a main dish for dinner. Two people if served as an appetizer or with a drink.
- 5 oz cauliflower
- 2/3 cup flour
- 5 tbsp water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- as needed cherry tomatoes
- as needed grilled zucchini
Tools
- 1 Large Hole Grater
- 1 Bowl
- 1 8-inch Pan
Steps
Clean the cauliflower by removing the outer leaves, wash it, dry it, and grate it. Transfer it to a bowl, add the oil, salt, and water. Mix well. Also add the flour and mix well. Transfer the mixture to a baking pan lined with parchment paper, add the washed and sliced cherry tomatoes, and bake in a preheated oven at 350°F for 25 minutes. Once ready, add the grilled zucchini and a drizzle of raw oil. Serve immediately.
