Get your fix of flatbreads by using cauliflower! Pair with delicious guacamole and salsa for the perfect lunch snack.
Cauliflower flatbreads with guacamole and salsa
A delicious and healthy lunch option, full of healthy ingredients and packed with flavour. What's not to love?!
Ingredients
FOR THE FLATBREADS
- 1 small cauliflower
- 475 g rice flour
- 1 tsp salt
- 1 tsp pepper
- a handful of coriander
- 1 tsp thyme
- 3 tbsp olive oil divided
- 480 ml water
FOR THE GUACAMOLE
- 1 avocado peeled, stoned
- juice of 1 orange
- salt and freshly ground pepper to season
FOR THE SALSA
- 1 onion peeled, finely chopped
- 4 mushrooms finely chopped
- 1 small red pepper chopped
- 325 g tinned sweetcorn drained
- 6 cherry tomatoes quartered
- 390 g passata
- 1 tsp spicy paprika
- 1 tsp sweet paprika
Instructions
FOR THE FLATBREADS
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Preheat the oven to 200°C/Gas Mark 6.
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Cut the cauliflower into chunks and place in a food processor. Blend until finely chopped.
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Place the cauliflower into a rice bag and squeeze until all the excess liquid has been removed.
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Transfer the cauliflower to a large mizing bowl, add the rice flour, salt, pepper, finely chopped coriander, thyme and olive oil. Mix well and slowly add water until a dough is formed. Be careful not to add too much water.
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Roll into rectangular shapes of about a finger in thickness.
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Place in the oven to cook for 15 minutes, turn over and cook for a further 10 minutes.
TO MAKE THE GUACAMOLE
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Mash the avocado and mix with the orange juice, salt and pepper and stir well.
TO MAKE THE SALSA
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In a frying pan over a medium heat, add 1 tbsp olive oil.
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Add the onion and cook for 10-15 minutes until golden and soft.
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Add the mushrooms, red pepper, cherry tomatoes and drained sweetcorn.
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Stir well and add the passata, spicy paprika and sweet paprika. Leave to simmer for 10 minutes.
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When the flatbreads are ready, remove carefully from the oven. Spread the guacamole on top and spoon over the salsa to enjoy.