Rosemary Cauliflower Flatbread

I'm not a big bread eater, but I was really wanting flatbread a few nights ago....so I decided to try my hand at making a flatbread from cauliflower! I had some cauliflower getting lonely in my fridge, so I gave it a turn in the spotlight and it delivered! It was actually quite easy! Here is how it all went down....

WHAT YOU'LL NEED:
1 head of cauliflower
3 tbsp dried rosemary
Salt and pepper
3 eggs
1/2 cup almond flour (or whatever flour you choose)

I started with one head of cauliflower, which I chopped and put in a blender until all of the chunks were crumbly. Cauliflower actually holds a bit of water, so you'll want to place the crumbled cauliflower in a cheese cloth (or you can use a thin towel or t-shirt) and squeeze out the liquid. The cauliflower will take on somewhat of a rice consistency. I then mixed the cauliflower with 3 eggs, flour, rosemary, and 1 tsp of salt and pepper. Mix until you get a consistency like this, or if you prefer, you can blend to a smoother consistency.

Line a baking sheet with parchment paper. Take a large scoop and spread in a circular shape. Bake at 390F for 12 minutes, then flip the flatbread and bake for an additional 7-10 minutes, or until it is slightly browned. The flatbread should look similar to this when it comes out of the oven (I cut mine in half).


You can add anything you like to top this flatbread! I chose to add sauteed red onions (in balsamic vinegar), avocado, figs and goat cheese. Here is how it turned out....

I encourage you to try it if you are looking for something tasty and unique! Bon appetit!

Stuffed Bell Peppers

Several red bell peppers were bought and trashed with the intention of making this recipe (why do they go badly so quickly?!?), but I finally got around to putting something together, and it was quite delightful! Traditional recipes call for rice and ground beef, but I'm not a big eater of either, so I elected to go grain-free, add broccoli slaw and substitute the beef for ground turkey. So, without further ado.... 

Stuffed Bell Peppers

INGREDIENTS (Serves 2)

2 large red bell peppers

2 tbsp olive oil

1/2 cup broccoli slaw

1 cup chopped red onion

4 tablespoons chopped parsley

2 tbsp minced garlic

2 cups tomato or pasta sauce (I used Classico Tomato and Basil)

1 tsp paprika

1 tsp allspice

1/2 pound lean ground turkey

Grated Parmesan Cheese

Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350F
2. Cut top 1/2 inch off of peppers and discard (or reserve if you want to chop them and add them back in to stuff the pepper. Scoop seeds from the peppers and discard.
3. In large skillet, heat oil over med-high heat. Add onions, parsley, garlic and broccoli slaw (and chopped red pepper pieces, if you choose). Saute' until onions and broccoli slaw soften, approximately 8 minutes.
4. In separate skillet, season turkey with salt and pepper and brown until cooked thoroughly (the turkey should cook while the veggies are cooking).
5. Add 1 cup tomato/pasta sauce and turkey to the skillet with the veggies. Add paprika and allspice. Stir and simmer on low for 10 minutes.
6. In baking dish, fill pepper cavities with the mixture, and pour remaining tomato sauce over peppers. Sprinkle peppers with Parmesan cheese (to your liking).
7. Cover with foil and bake for 30 minutes until peppers are tender.
8. Remove from oven, let cool for 5 minutes, and serve!

Salt and pepper, to taste.

These are great reheated as well! ENJOY!!!