These cauliflower flat breads tastes amazing and I am so proud to be sharing the recipe with you because in the middle of making these regular plain cauliflower flat breads I thought Mmmmm what if….
If you also love cooking and trying out your own recipes (never mind the mess created in the kitchen) then you know exactly what I’m talking about.
Let me tell you a quick story about the cauliflower 🙂
Cauliflower is not only a beautiful vegetable but like with so many veggies you can do so much with it. Look at the image below how can you tell me this cauliflower is not beautiful?
You know life is so ironic, because I remember years ago standing in my mother in laws kitchen (who is one of the people who made a huge impression in my life when it came to cooking) and my father in law walked into the kitchen with a massive cauliflower. How they stood there and discussed the cauliflower for at least 5 to 10 minutes and I thought “Oh my God, it’s just a cauliflower”.
The Irony of Life
Yesterday when my husband walked in with this cauliflower saying “Look how nice and fresh this cauliflower is” and I too was in awe claiming wow, its beautiful and even mentioned it to my daughters on a voice message! Hey?
Life is terribly unpredictable and you just don’t know the future. Fact. So appreciate everything and what you think you don’t get or like, just give it time. Trust me.
Lets be honest if you are not making cauliflower curry, cauliflower salad, cauliflower with pasta or roasted it can be a bit bland on its own especially if you are making flat breads or wraps then you have to depend on the filling. Which is exactly what I did in this recipe, I focused on the toppings and added some flax seeds in the base but here I wanted something else.
In comes the cauliflower leaves! Yes the leaves!
Using cauliflower leaves!
I clearly liked this cauliflower so much and if you have read some of my previous posts I am always talking about using leftovers and not wasting any food (yes I know I haven’t always had a consistent flow of the good things in life so I’m all about not wasting) anyhoo…..
Remove the leaves of the cauliflower from all the stems, I think we good with discarding the stems, but there’s always garden compost piles? Okay okay get the leaves of the stems and chop them up because it makes the work easier for the blender. If you don’t have a blender make sure to chop them very fine.
Okay, so what do you need to make these flat breads?
- Cauliflower florets
- Cauliflower leaves
I am telling right now that it doesn’t get any more basic than that!
Cauliflower Flat Breads Recipe
- 1 Head Cauliflower
- 1 Head Cauliflower leaves
- 2-3 Tbsps Almond Flour
- 1-2 Eggs
- smoked paprika
- coriander spice
Prepare your baking paper onto an oven tray. I like to spray and cook the paper as well just for extra care that they don’t stick. Also, I used the same pan, same paper from the plain flat breads, just gave it a fresh spray and cook shower 🙂
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Tips and Instructions For This Recipe
This recipe was prepared with organic free range eggs, local market fresh cauliflower, almond flour, and spices however should you prefer you can use any eggs substitute the almond flour for all purpose flour or Maizena.
How crumbed should the cauliflower be?
For an image of the cauliflower crumble please see this recipe on healthy cauliflower flat breads.
- I prefer cracking the eggs into a separate small bowl, beat and pour into the mixture one at a time.
- Almond flour is to give the mix more of a ‘thickness’ but you can also use maizena or all purpose flour.
- If you don’t have spray and cook don’t sweat. Sprinkle a little flour onto the baking paper.
- If you don’t have baking paper or spray and cook grease your pan with butter/oil.
- A cotton kitchen dish towel can be used to substitute a muslin cloth
- A good kitchen knife and bread board or a pestle & mortar can substitute a food processor in this recipe.
Why is the consistency so soft?
It may look soft but as long as you can roll it into a ball you are good to go. If its still too sticky add a little more flour.
- Don’t over bake. Remember the ingredients are cauliflower, egg and almond flour which don’t take too long to cook.
- If your oven is very hot take them out before and let them cook finish inside the pan.
Once they out of the oven cooling they are still cooking but with less heat.
Even 3 to 4 minutes earlier will make a difference.
- Heat the oven to 190 degrees.
Line a baking tray with baking paper and a sprinkle of spray & cook.
- Remove the leaves from the cauliflower and set aside
- Chop the stems off and break/cut the cauliflower so that you are left with just the florets.
- Add the cauliflower florets into the food processor and blitz until you get a fine breadcrumb texture.
- Get the bread like cauliflower into a microwave bowl and microwave on high for 4 minutes with a 2 minute interval. So 2 minutes, stop & stir and return for a further 2 minutes.
- Pour all the cauliflower crumbs into a muslin cloth and wring out thoroughly to get all the water out. Please wear gloves it's very hot!
- Pour the crumbed hot cauliflower into a separate bowl and add the egg/s beaten one at a time. Now add the salt, smoked paprika & coriander, pinch of each.
- Add the flour, roll into balls and flatten into the baking tray. They don't need to be perfectly circled as long as u don't press them down into the pan they should be fine.
- Bake for 8-10 minutes on one side. Remove and gently turn over and bake on the other side for 4-5 minutes. Remove, allow to cool before transferring them to cool until done on a cooking rack.