Struck gold today. Ok so not literally… but food gold with these grain free cauliflower flatbreads with Mediterranean herbs. I snook in some cauliflower to the base mix of chia and flaxseeds, applied the special technique I like use to make my cauliflower rice super fluffy and they turned out light, spongy and utterly delicious!
Want to know my secret to making the best, fluffiest cauliflower rice? No more sweaty tasting socks here guys! It’s all down to the 3 S’s – steam, squeeze, sauté. Check out my post above.
Today I topped these grain free cauliflower flatbreads with Coyo natural coconut yoghurt and roasted red peppers. You have to try these guys, they’re awesome. If you think topping bread with coconut yoghurt sounds strange, hear me out, it totally works! But you can top with whatever you like. Good old avocado and chilli flakes, some chargrilled chicken or salmon and watercress with coconut yoghurt is also awesome.
They’re Paleo, Keto and Whole30 compliant too. A bread alternative without the bloat belly, I’m all in! Who’s with me?
Makes 4 grain free cauliflower flatbreads
- 1/2 of a small cauliflower (240g)
- 1/3 cup (60g) of flax seeds
- 1/4 cup (40g) of chia seeds
- 2.5 tablespoons of coconut flour
- 1 level teaspoon of bicarbonate of soda
- 2 eggs
- 1/3 cup (70ml) of extra virgin olive oil
- 1 tablespoon of dried bruschetta mix
- 1 tablespoon of chopped chives
- 5g of fresh parsley (chopped)
- Small pinch of salt
- Good pinch of cracked black pepper
- 4 tablespoons of coconut yoghurt
- 10 baby red peppers (360g)
- 1 – 2 tablespoons (good glug) of extra virgin olive oil
- Pinch of cracked black pepper
Preheat the oven to 190C (fan assisted.)
Remove the leaves and stalk from the cauliflower. Chop the florets into cubes and place in a high speed food processor. I used a Magi Mix. Pulse, using the S blade, until it resembles a rice consistency. Takes about 10 seconds.
Place the cauliflower rice into a bowl with 1 tablespoon of water and cook in the microwave on high for about 4 – 5 minutes (Times may vary slightly depending on the wattage of your microwave.)
Place the steamed cauliflower rice into a muslin cloth or nut bag and squeeze out the excess water. If you don’t have muslin, a clean, fine tea towel will also work.
Place the flax and chia seeds in a high speed blender like a Vitamix and blitz for 10 seconds until it resembles a flour texture. Add the bicarbonate of soda, coconut flour and cauliflower.
Crack open the eggs into a deep bowl. Add the extra virgin olive oil, bruschetta mix, chopped chives, parsley and whisk with a fork. Add the dry to the wet ingredients. Season with a pinch of salt and pepper and mix well. Allow to stand for 2 – 3 minutes to thicken.
Line a baking sheet with greaseproof paper. Split the grain free flatbread mix into 4 and using a spatula flatten into oval shapes about 1cm thick. Place in the oven for about 20 minutes. Flip over after 10 minutes to ensure even cooking
Whilst the grain free flatbreads are in the oven, remove the stalk and seeds from the peppers, chop into halves, or quarters if using larger pointy peppers. Place on a baking tray and toss with the remaining olive oil.
Roast in the oven for 30 minutes until soft and slightly charred. Once cooked, and still hot, place in a sealable food bag for 3 minutes. This makes the skins easy to peel off. After 3 minutes, remove from the bag and remove the skins.
Once the grain free cauliflower flatbreads are cooked, remove from the oven and allow to cool. Top with coconut yoghurt, roasted red pepper and a sprinkling of cracked black pepper.