A savory cauliflower-based flatbread, soft and easy to prepare. The cauliflower does not need to be cooked first: it is blended raw and mixed with eggs, flour and cheese. Baked in a tray, it is perfect as a main dish or for an informal dinner.
Step 1 of 6: Cut the cauliflower florets, wash them and blend them in a mixer. During processing, stop the mixer from time to time and stir with a spoon to achieve an even texture.
Step 2 of 6: In a bowl, beat the eggs with the grated Parmesan, add the salt and pepper.
Step 3 of 6: Add the water to the eggs, then add the chopped cauliflower and mix well.
Step 4 of 6: Add the flour and finally the extra virgin olive oil, mixing until you get a smooth mixture.
Step 5 of 6: Line a 50 x 50 cm baking tray with parchment paper and grease it with a drizzle of oil. Transfer the mixture to the tray and spread it evenly over the entire surface.
Step 6 of 6: Spray a little oil on the surface (or brush lightly) and bake in a preheated fan oven at 180°C for about 30 minutes, until golden.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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