I’m not the first to try a cauliflower-based crust. Still, I’m happy to add my version to the pre-existing arsenal. Vegan, free of grains, oil and nuts; laced with fresh herbs and simple ingredients which belie the final flavor. This crispbread is good. Good enough to feed to guests, simple enough to make for Wednesday’s supper.
Here’s the recipe:
- 1 normal sized head of Cauliflower (about 1 lb when trimmed), cut into florets
- 3 Tbsp Chia Seeds
- 1/2 cup or 46 grams Chickpea Flour
- 1 tsp fresh Thyme, chopped
- 1 tsp fresh Rosemary, chopped
- Unrefined Sea Salt
- Cracked Black Pepper, to taste
1. In a food processor fitted with an s-blade, pulse the cauliflower until it’s broken into rice-sized pieces. Work in batches if necessary. Transfer the “cauliflower rice” to a sauce pan and add just enough water to cover and a large pinch of sea salt. Bring to a boil, cover and reduce to simmer for 5 minutes. Drain and leave to strain and cool in a colander for at least 30 minutes. Once cool, use a thin kitchen towel to squeeze the excess water out of the cooked cauliflower. Again, work in batches. Place the cauliflower in a large mixing bowl.
2. Preheat the oven 400F. Line a half-sheet tray with parchment. Spread a thin coating of coconut oil over the parchment (this step isn’t completely necessary but adds an extra-layer of security).
3. Mix 2 Tbsp of chia with 6 Tbsp water. Allow to sit 10 minutes to thicken.
4. Stir together the cauliflower, chia seed mixture plus additional 1 Tbsp chia seeds, chickpea flour, fresh herbs, 1/2 tsp sea salt, black pepper and an additional 1/4 cup water to form a dough. Use your hands to flatten the dough over the surface of the parchment on your baking sheet. I went for a rectangular shape but it’s up to you. You’ll spread the dough to just under 1/4″ thick. Too thin, and the crispbread will crack while cooking.
5. Bake a total of 30 minutes. After 15 minutes baking time, top the the crispbread with another piece of parchment, flip it over and gently peel away the original piece of parchment. Continue baking until the bread is nicely browned on both sides. It will continue to crisp when pulled from the oven.
Though not necessary, I cut my crispbread into pre-portioned rectangles before topping. Top with anything. I opted for shaved manchego, pesto, roasted butternut squash, mixed greens and a drizzle of extra-virgin olive oil. This tastes just as good at room temperature.
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