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Cheesy Cauliflower Flatbread

5 triangular slices of gluten-free cauliflower flatbread by a pizza cutter

PC Free Run Brown Eggs Large

Cheesy Cauliflower Flatbread

This cauliflower-based flatbread is gluten-free; you’ll need a food processor to make it. Serve war...

This cauliflower-based flatbread is gluten-free; you’ll need a food processor to make it. Serve warm as an hors d’oeuvre, or serve alongside soup in place of bread.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Italian, Mediterranean
  • Season: Winter
  • Course: Appetizer
  • Main Ingredient: Cauliflower
  • Amount Per Serving

  • Serving Size

  • Sodium

    95 mg

  • Sugars

  • Protein

    4 g

  • Calories

    70 cal

  • Total Fat

    3.5 g

  • Dietary Fibre

Cheesy Cauliflower Flatbread

5 triangular slices of gluten-free cauliflower flatbread by a pizza cutter

PC Free Run Brown Eggs Large

  • Amount Per Serving

  • Serving Size

  • Sodium

    95 mg

  • Sugars

  • Protein

    4 g

  • Calories

    70 cal

  • Total Fat

    3.5 g

  • Dietary Fibre

How to make

Ingredients

  • QuarterHead cauliflower
  • 1 cup (250 mL)Packed, shredded peeled Yukon Gold potato
  • 1/2 cup (125 mL)Shredded mozzarella cheese
  • 1 tbsp (15 mL)Rice flour
  • 1PC®Free-Run Brown Eggs – Large

How to make

  • Step 1Preheat oven to 450°F (230°C). Line baking sheet with parchment paper.
  • Step 2Trim green leaves away from cauliflower. Cut into even-size florets. Place in food processor; pulse on and off until cauliflower bits are half the size of grains of rice. You should have 1 cup (250 mL). Place in microwave-safe bowl. Cook on high for 3 minutes, stirring halfway, or until soft and cooked through. Transfer to large bowl and set aside to cool.
  • Step 3Squeeze excess water from shredded potato. Stir potato, cheese, rice flour and egg into cauliflower until combined. Pour onto prepared baking sheet. Press into an 11-inch (28 cm) circle.
  • Step 4Bake in centre of oven for 10 to 15 minutes or until golden and crispy. Using tongs, carefully flip over; cook for 7 to 10 minutes longer or until golden and crispy. Remove from oven. Flip over to original side. Cool slightly. Cut into six equal wedges.

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