A stack of thin, fluffy, golden-brown-to-perfection flatbreads. Can you believe they’re made without a trace of flour? The secret ingredient: versatile, delicious, healthy cauliflower.
One fun thing about the gluten-free diet is how it forces us to be just a little bit more creative with our food. Last week, we chopped up cauliflower to make a very tasty rice dish. This week, we discovered that cauliflower can be used as a flour substitute, and we got to work at once making these lovely little gluten-free, vegetarian, paleo flatbreads.
These flatbreads are quick and easy to whip up: just fifteen minutes to prepare and twenty minutes to cook. And, then, feel free to eat as many as you please. Cauliflower is an excellent source of potassium. It’s rich in dietary fiber, folate, manganese, and vitamins C, K, and B6. In other words, this is the perfect way to add more vegetables into your diet. And the ingredients are wonderfully simple. All you need is ¾ of a head of cauliflower, half a cup of water, eggs, garlic powder, salt, and pepper.
To make the flatbreads, we needed to first turn the cauliflower into a flour-like consistency.
We pulsed a few cauliflower florets at a time in our Cuisinart food processor until they were the size of couscous.
Next, we brought half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, we turned off the heat and covered the pan. The pan sat covered for 10 minutes before we removed the lid, drained the cauliflower, and transferred it to a cheesecloth which we used to gently squeeze out most of the moisture.
Finally, we placed the drained cauliflower in a mixing bowl and mixed the eggs, salt, pepper and garlic until well combined (the garlic gives these flatbreads a lovely flavor). The end result was a grainy, easy to manage batter that was ready to be made into the flatbreads.
Our batter made six little flatbreads (about four to five inches in diameter) that we first baked in the oven, and then heated on a skillet over medium heat until they were browned on each side.
They are best when eaten right away, warm from the skillet and piled with your favorite toppings. Absolutely incredible. No crumbling. No chalky back taste. Just soft and fresh and beautifully textured. We can still hardly believe that they are made with cauliflower batter.
Our flatbreads were inspired by a great recipe for cauliflower tortillas over at Slim Palate. We found that our flatbreads were not pliable enough to roll up as tortillas, but you can make little pizzas out of them, covered in melted cheese and marinara sauce. Or serve plain with a dipping sauce like salsa or pesto. We even topped ours with a meaty Bolognese sauce. Be sure to let us know in the comments how you end up pairing yours! We’re always looking for more tasty ideas. 🙂 Enjoy!
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- ¾ of a head of cauliflower
- ½ cup of water
- 2 eggs
- garlic powder to taste
- salt and pepper to taste
- Preheat oven to 375℉. Prepare baking sheet lined with parchment paper.
- Pulse a few florets at a time in your food processor until the cauliflower pieces are the size of couscous, about 2 cups packed. Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes. Then remove the lid. Drain. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out most of the moisture.
- Place drained cauliflower in a mixing bowl and add eggs, sprinkle with salt, pepper and garlic (I used about ¼ teaspoon of each) and mix until well combined.
- Spread mixture dividing into 6 flat circles onto parchment lined baking sheet.
- Bake for 10 minutes then flip over and bake for about 7 minutes more. Then cool on a wire rack.
- Heat skillet over medium heat and brown the flatbreads about 1-2 minutes on each side.