Cauliflower Flatbreads
Cauliflower and eggs form a fiber-rich base without grain flour, while garlic and herbs add flavor. The flatbreads bake into a firm golden crust and can be used as a pizza base.
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Inventory: Blender
714
Servings: 6 (1 serving ≈ 146 gram)
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Cut the colored cauliflower (700 g) into florets and process it in a blender into fine crumbs.
Boil the cauliflower for 10 minutes, then press out the excess moisture through cheesecloth.
Mix the cauliflower with the egg (150 g), parsley (20 g), garlic powder (3 g), and table salt (5 g). Knead the mixture by hand.
Line a baking tray with parchment, add the mixture, and shape flatbreads of even thickness.
Bake at 190 °C for 10 minutes, carefully turn them, and cook for another 5 minutes.
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