Cauliflower Chickpea Flatbread Recipes

SATAY CAULIFLOWER & CHICKPEA CURRY WITH STORECUPBOARD FLATBREADS

Satay cauliflower & chickpea curry with storecupboard flatbreads image

An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads

Provided by Cassie Best

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 12

Ingredients

1 tbsp vegetable or sunflower oil
1 onion , chopped, or 140g frozen chopped onions
2 garlic cloves , crushed, or 1 tbsp garlic paste
2 tbsp curry paste (we used tikka)
2 tbsp peanut butter (smooth or crunchy)
250g frozen cauliflower florets
400g can chickpeas , drained
200g coconut milk (use a 400g can and save the rest for the flatbreads)
handful coriander (optional)
250g plain flour , plus extra for dusting
2 ½ tsp baking powder
200g coconut milk (from the can above)

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.

Nutrition Facts : Calories 747 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

CAULIFLOWER AND CHICKPEA FLATBREAD

Cauliflower and Chickpea Flatbread image

A new, healthy twist on pizza that your family will love.

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pizza dough cut into 2 pieces
1 cup canned or fresh tomato if canned, then drain
1 cup canned chickpeas drained
½ inch fresh ginger peeled and finely diced
½ yellow onion
½ head cauliflower
¼ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon fennel seeds
½ teaspoon turmeric powder
¼ teaspoon chili flakes
½ cup goat or feta cheese crumbled
¼ cup fresh cilantro roughly chopped
¼ cup fresh parsley roughly chopped

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!

BBQ CHICKPEA & CAULIFLOWER FLATBREADS WITH AVOCADO MASH

BBQ Chickpea & Cauliflower Flatbreads With Avocado Mash image

Make and share this BBQ Chickpea & Cauliflower Flatbreads With Avocado Mash recipe from Food.com.

Provided by Panduhzk

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces small cauliflower florets
1 tablespoon extra-virgin olive oil
salt
1 (15 ounce) can chickpeas
2 ripe avocados
2 tablespoons lemon juice
4 flat bread or 4 pocketless pitas, toasted
2 tablespoons roasted salted pepitas
1 teaspoon dark brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder

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.

Nutrition Facts : Calories 371, Fat 21.7, SaturatedFat 3.1, Sodium 357.6, Carbohydrate 39.6, Fiber 13.7, Sugar 3.7, Protein 10.3

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