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!