I am always on the look-out for new and different breads to bake especially as my husband is gluten-intolerant.
With just a few ingredients, this flatbread looked decidedly tasty and I had quite a few bagfuls of frozen cauliflower rice in my freezer which needed using up, although the recipe could easily be made with freshly riced cauliflower.
The flatbread is amazingly simple to make; mixes easily and spreads well (make sure you use baking parchment). I simply flattened it with my hands and then tidied it up a bit with a spatula. It doesn’t have to be perfect. The end result is delicious as well as being extremely healthy (vitamin C-rich, vitamin E-rich, anti-inflammatory, immune boosting, full of protein and fibre as well as being low-carb for those who count their carbs).
I can envisage quite a few uses for this flatbread apart from using with a stew, curry or dip. Spread with mashed avocado and sliced tomatoes would make a tasty lunch or snack; a swirl of almond or cashew butter for breakfast; favourite fillings to make a healthy sandwich for the lunchbox and my husband reckons it will be the perfect accompaniment to his daily bowl of soup. The list could be endless.
2 cups raw riced cauliflower
1 cup almond meal
3 teaspoons turmeric powder
½ teaspoon sea salt
In a medium sized bowl, mix all the ingredients together with a spoon until well combined.
Transfer the mixture to a lined baking sheet and press out into a rectangle, making sure the mixture is about 1/2cm thick all over.
Bake at 350°F for approximately 30 minutes, or until golden.
Leave to cool completely and gently peel the parchment paper from the flatbread.
Slice into pieces and store in a container in the fridge for up to one week, although I doubt it will last that long.
Recipe adapted from PaleoHacks
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.