Fair warning: these flatbreads are addictive. But so damn good for you. Fibre, protein, fat, VEGETABLES. I love vegetables very very very much, so any excuse to eat more of them is A-OK with me. Perhaps also a sneaky way to get vegetable haters to eat some vegetables, because who can resist toppings? No one with a soul, anyway.
thyme & garlic cauliflower flatbread.
1/2 head large cauliflower
handful of thyme, chopped
3 fat garlic cloves, finely minced/grated on a microplane
1 cup almond meal
4 eggs (or 4 flax eggs)
big pinch of salt
to serve: sliced avocado, flaky sea salt, cracked black pepper, extra thyme & lemon.
Preheat oven to 200C, line baking tray with baking paper. In a food processor (or blender), whizz the cauliflower until it is a fine, rice like consistency. Transfer processed cauliflower into a large bowl and mix thoroughly with almond meal, thyme, salt and garlic. Make a well in the centre and crack in eggs (or pour in flax eggs), then whisk eggs with a fork. Use your hands to form into a loose dough. Tip out onto lined baking tray and shape into a square, roughly 1 cm thick with your hands.
Place in the oven and bake for 25 minutes, until golden brown. Remove from oven and allow to cool completely. Turn upside down and gently peel away baking paper. Turn back over and cut into 9 squares (a pizza cutter works really well, but a normal knife will too!). Store in an airtight container in the fridge for 2-3 days.
Top with avocado, season to taste with salt and pepper, then sprinkle with thyme and lemon.
Other serving ideas: hummus, pesto, mini pizzas, goats' cheese, tapenade.