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.
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.
In a bowl, beat the eggs with the grated Parmesan, add the salt and pepper.
Add the water to the eggs, then add the chopped cauliflower and mix well.
Add the flour and finally the extra virgin olive oil, mixing until you get a smooth mixture.
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.
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.
Mixer/blender
Bowl
Spoon
50x50 cm baking tray
Parchment paper
Pay attention to the size of the tray: the quantities are given for a tray of about 50x50 cm. For a lighter version, you can reduce the oil or replace part of the Parmesan with a leaner cheese.
Stati Uniti d'America
