Cauliflower And Chickpea Flatbread Recipes

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER AND CHICKPEA FLATBREAD

Steps:

• Prepare your mise en place.
• Preheat oven to 500°F.
• Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
• Peel the ginger and finely dice.
• Thinly slice the onion and break the cauliflower into small pieces.
• Heat a sauté pan with the oil on medium high heat.
• Add the ginger, onions, salt and pepper and cook until the onions are soft.
• Add the tomatoes, chickpeas, and cauliflower.
• Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
• Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
• Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
• Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
• Pour the cauliflower mixture on top of the cheese and spread evenly.
• Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
• Top the pizza with fresh cilantro and parsley leaves.
• Cut into 8 pieces and serve hot or at room temperature. Enjoy!

SATAY CAULIFLOWER & CHICKPEA CURRY WITH STORECUPBOARD FLATBREADS

Steps:

• Heat the oil in a large pan. Add the onion and sizzle for 5-10 mins until softened. Add the garlic, stir for 30 secs, then stir in the curry paste and peanut butter. Stir to combine, then add the cauliflower, chickpeas, coconut milk and 100ml water. Season well, cover with a lid and simmer for 15 mins until the cauliflower has thawed, then uncover and cook for 5 mins more until the sauce is thick.
• Meanwhile, make the flatbreads. Heat a large griddle pan. In a bowl, combine the flour, baking powder and 1/4 tsp salt. Add the coconut milk and mix to form a dough. Break off golf-ball-sized pieces of dough and roll out as thinly as you can on a lightly floured surface. Place in the pan and cook for 1-2 mins each side until charred dark brown and puffed up. Serve the curry with the flatbreads, scattered with coriander, if you like.

BBQ CHICKPEA & CAULIFLOWER FLATBREADS WITH AVOCADO MASH

Steps:

• Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. .
• On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 30 minutes along with Chickpea "Nuts.".
• Toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.
• Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.