Kale may be a superfood. But cauliflower is a food unicorn. It’s totally magical.
With the right recipe and ingredients, cauliflower can turn into a pizza crust. Or white pizza sauce. Mashed “potatoes.” Popcorn. Rice. A steak. CHORIZO!!! Vegan macaroni and “cheese.” And even a ricotta-like situation (which I have in my new book and coming soon to theKitchn.com, but you can find a similar recipe here).
Come to think of it, cauliflower is not just a unicorn; it’s a top tier impersonator. And if it could, I’m sure it would headline as Cher in Vegas.
The point is, now that I’m on an even more limited anti-inflammation diet, cauliflower has become a major staple in my day-to-deal meal planning. I use it to fill nori and collard-green rolls. I rice it to provide a bulk to nightly entrees or salads or to soak up the juices from curries and stews. I steam it and cream it for soups and noodles. I even chop it up and add it to my hamburger patties or meatballs, to keep things meaty with less protein.
Without cauliflower, I would be bored. And hungry.
But just when I thought cauliflower couldn’t get any cooler, I found an amazing recipe from Green Kitchen Stories which uses cauliflower to make…wait for it…BREAD! Yes, bread. Flatbread. That actually looks exactly like it does on the blog. And actually holds up to sandwich making.
As for the original recipe, Green Kitchen Stories offers three versions of this colorful, vegetable flatbread. One made with broccoli (green), one with carrots and cauliflower (orange), and one with beets and cauliflower (red). I went for a combination that I like to call “Fairy Bread” which uses beets, carrots, and cauliflower for a sprinkle-like, flecked effect. Because I’m a straight-up sucker for color. And sprinkles. And whimsical titles that may convince my daughter to try it. Which she did. And it was a huge success.
But the best part of this recipe is not just the texture and taste (because it really feels like flatbread!). It’s the simplicity of it all:
4 cups riced vegetables + 1 cup nut/rice/wheat/oat/chickpea flour + 4 eggs
That’s it. Of course, do add fresh herbs and seasoning to your liking. Or even 2 tablespoons of Parmesan cheese or Panko breadcrumbs for extra flavor, if you can handle or need or want the extra sodium. Mix it all together and bake for 25 minutes. Let it cool (but sneak a taste first). And ta-da-freaking-da, you have bread. Layer it with avocado spread, fresh greens, leftover shredded carrots or cabbage, and low-so turkey or chicken. Or heck, even an a fried egg.
And don’t be afraid to use this flatbread for more than sandwiches. Cut into triangles for mini pizzas or pita-like “chips” for hummus dipping and spreading. OR keep the flatbread whole and crack some eggs on top during the final minutes of baking for a total show stopping brunch option.
Basically, don’t be afraid to experiment. With different spices, herbs, vegetables, and means of serving. Get to it.
LOW-SO GOOD CAULIFLOWER VEGETABLE FLATBREAD
inspired by and adapted from Green Kitchen Stories Vegetable Flatbread
- 1 medium carrot, cut into chunks
- 1/2 large beet, cut into chunks
- 1/2 small cauliflower, florets only
- 1 cup flour (almond, oat, chickpea, rice, Panko will all work)
- 4 eggs
- 2 Tbsp Parmesan, optional
- 2 tsp dried dill weed
- Other salt-free seasonings and fresh herbs to your liking
Preheat oven to 400dg F. line a large baking sheet with parchment paper.
Using a large food processor with the regular blade, chop the beets, carrots, and cauliflower until they have a crumbly, rice-like texture. It’s best to work in a few batches. Then, transfer four cups of the riced vegetable mix into a large bowl. Add the flour and stir until combined. Form a well in the center of the mix, as you would when making fresh pasta dough. Crack eggs into the well and using a spoon or your hand, whisk the eggs. Then slowly incorporate the vegetable-flour mixture into the eggs until you have a wet dough.
Transfer the dough to the parchment-lined baking sheet and use your hand to spread it evenly, so that it is about 1 1/2-inches thick rectangle. Bake for 25 minutes until firm-ish to the touch and no longer jiggly. Remove from the oven and let cool. Place a cutting board on the bread and then flip it over. Remove parchment and cut into evenly sized, rectangular flat breads. Use immediately for sandwiches. Or for individual pizzas. Or cut into triangles for dips and spreads.