Cauliflower & Rosemary Flatbread

Cauliflower

It’s truly amazing how versatile cauliflower can be. This is our take on a gluten-free flatbread that is bursting with healthy fats and fibre. To ensure your flatbread holds together and goes crispy, make sure to cool your flatbread on a cooling rack. Enjoy!

Cauliflower & Rosemary Flatbread

Makes: 1 large flatbread, serves 4-6

Ingredients

  • 2 cauliflower rice packets (or 1 cauliflower head, pulsed in a food processor to form ‘rice’)
  • 2 organic eggs, whisked
  • 3 tbsp chia seeds
  • 1 cup almond meal
  • ⅓cup coconut flour
  • handful rosemary sprigs, off the stem
  • 3 tbsp olive oil
  • 1 tsp Himalayan salt

Method

  1. Preheat the oven to 180°C (160°C fan-forced) or 360°F.Line a large baking tray with baking paper.
  2. If using fresh cauliflower rice, placed the riced cauliflower in a clean tea towel and squeeze out as much moisture as possible.
  3. In a large mixing bowl, add all of the ingredients. Mix to combine.
  4. Place the mixture in the centre of the tray and flatten into the edges of the baking tray until it forms a rectangular shape. Flatten as much as possible.
  5. Bake for 20-25 minutes, or until the base is firm and the top is golden.
  6. Remove from the oven and place on a cooling rack.
  7. To serve, drizzle with olive oil and sea salt before cutting the flatbread into large triangular shapes.

 

You can find plenty more delicious, quick and easy dinner ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.

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