Marfigs' Munchies

Adventures in vegan eats and feats

Cauliflower flatbreads

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Ever since February I’ve been in a bit of a body funk, not knowing what to eat or what’s going to make me regret eating, and unfortunately basic cauliflower is not my friend. Mashed down and hidden in different forms, however, it’s a dream come true because it’s such a versatile ingredient that happens to be healthy and low-carb. I wouldn’t say I’m necessarily on a low carb kick (definitely not, in fact), but it’s just one of those added bonuses. Flourless, easy and a good staple to keep in the house, these flatbreads are pretty ninja at keeping you full on the go.flatbreadspread

I admit that I’m secretly still a bread monster, even if I don’t actually eat bread every day. It’s just the easiest vehicle for food in yer belly that I can think of on the go, since lettuce wraps (my actual favourite) can be pretty messy (which I love but that’s then a home treat). I therefore decided to try and use aquafaba for something that is not sweet, and it’s really a jolly addition that gives moisture but also acts as a binding agent – ridiculously well on that front! I’ve made these three times now and yes, they are awesome and easy, which is just what I need in the middle of the busiest assignment period for my library diploma. flatbreadspread1

Ingredients (makes 8):

  • 3 cups raw cauliflower florets
  • 2/3 cup chickpea flour
  • 5 TBSP aquafaba (chickpea brine)
  • 2 tsp baking powder
  • 2 tsp nutritional yeast
  • 2 TBSP dry parsley
  • 1 tsp black pepper
Lomogram_2015-08-18_08-51-23-AM

A terrible phone-photo of the batter for the curious. It’s definitely moist and requires hands to squash in the sides – you can’t roll it into a dry dough ball!

How-to:

  1. Preheat to 180C and line a baking tray.
  2. Blend cauliflower florets and aquafaba until smooth, then add the spices (with extra to taste). Add in chickpea flour and mix til combined.
  3. Form handful-sized balls (these won’t be dry, dough-y balls but rather squishy/moist) and squash them down on the tray in a compact, 1cm high circle. Tuck the edges in to make flipping them easier.
  4. Bake 25 minutes, flip, bake 10 – 15 more until golden crisp.

Top with pesto, hummus, grilled eggplant slices, diced peppadews…anything!flatbreadspread2So good! You can pretty much add any herbs you like, but I figure the nutritional yeast is a must – it’s so deliciously cheezy that I’m going to use this recipe as a basis for cheeze rolls, but even as is I’m ridiculously pleased. It holds up well to any topping and can even be a lovely pizza base or modified to be a base for sweet things like PB & jam or even ice-cream and caramel sauce if you have super weird cravings like I do. :pflatbreadsnomflatbreadbite1Even though they’re oil free they still have a wonderful moisture to them because of the aquafaba, so it’s not dry cardboard that you’re eating (obviously if you burn it to a crisp in the oven it’s a different story). I topped mine with smoky lentil hummus (minus strawberries), peppadews, sauerkraut and chickpeas and that’s a pretty solid lunch which includes veggies and protein just like that 😀nomflatbread1 nomflatbread2I’m not using my new oven as much as I’d like because of all the busy nonsense one has to get through in a day, but these are very quick to whip up since it’s basically a bake-and-blend recipe, which is nifty for lazy. I feel like my general mindset these days is lazy, just because everything in life is zooming off at a ridiculous speed and I just can’t keep up and keep trying to dig my heels into the fabric of time to try and slow it down, with very little success. Having pre-made snacks like this on hand at least helps me feel like I’ve made some small effort to not just eat out of a can or packet. nomflatbread3 nomflatbreadbite2Man-thing, admittedly, is not impressed by cauliflower and refuses to even have a bite, despite saying it looks good, so I’m going to have to bake a sneaky cauliflower cake to convince him of its magical powers. 😉nomflatbreadbiteChino, our foster boy, is not safely in his new home and his new lady says he’s already jumping onto beds and couches and slept next to her the whole night, so I’m so grateful he found a fantastic forever home ❤ I’ve been dreaming of cats every single night for the past few weeks and I honestly can’t imagine not fostering, because it’s the most wonderful feeling to hand over a creature that you’ve known into a new life and a happy one to boot. In the meantime, I’m thrilled to have the study open again to our cats because it means Freyja has taken her rightful position on my lap for snuggles and snoozes, which I love.kittypillow2

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

14 thoughts on “Cauliflower flatbreads

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  3. These look amazing, Margaux! Such a great way to sneak cauliflower in…my husband is not a fan of cauliflower either, but I bet if I made these and didn’t tell him they had cauliflower, he would devour them 😉

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    • Yay, thank you! Fingers crossed he doesn’t notice – the cheezy smell/flavour is quite awesome in “masking” it and you can always add more of that or different spices 😀 Man-thing’s pretty suspicious though when he sees a cauliflower head in the fridge which disappears and then I offer him a dish to test out, so try and hide the veggie beforehand!

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  4. Hi Margaux,

    This cauliflower flatbread sounds amazing and it’s so timely. Let me explain. My husband and I publish Vegetarians in Paradise, a vegan online magazine http://www.vegparadise.com We’re planning a cauliflower feature for our September issue and are inviting bloggers, cookbook authors, and chefs to contribute unique cauliflower recipes.

    If you’re willing to share your recipe, we would love to add it to our cauliflower feature. We would need a jpg photo of the recipe, a photo of you, too, the recipe, of course, and a brief bio. We would need that within the next 2 weeks. You can reach us directly by email at vegparadise@socal.rr.com Hoping to hear from you.

    Zel and Reuben Allen
    Vegetarians in Paradise
    http://www.vegparadise.com

    Liked by 1 person

    • Hi Zel, sorry for the late reply and thank you so much for considering my flatbreads – I’ll definitely love to contribute 😀 I’ll be sending you the goodies tomorrow or so!

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  6. These sound so good and easy! You are truly gifted coming up with these great recipes! You really should get on Instagram and Snap Chat!

    Arlene

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    • Thank you so much Arlene! Penny pinching leads to lots of pondering about ways to use easy and minimal ingredients 😉 I got an iphone from my pop, since he got a new phone, but I must admit I’m terrified to use it, but I’ll hopefully be on instagram soon enough!

      Liked by 1 person

  7. Fabulous as always! Show all those paleo people that cauliflower goodies don’t need nasty eggs!

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