Cauliflower Flatbread

It is has been too long since I have shared a recipe. My apologies, I have shifted the way I eat in the last two months and although I have enjoyed yummy and delicious food I have not had time to shoot photos and post. Today, I share with you a gluten-free recipe made with just a few fresh ingredients and the cauliflower flatbread. This flatbread really tastes like the real thing, just a slight softer texture, but if you cook it to the right temperature the outside gets a nice caramelized crunch which is amazing. I topped my flatbread with fresh tomatoes and oregano. A lovely summer lunch time dish.

Cauliflower Flatbread

Need:

• 2 eggs
• Cup of freshly shaved parmesan
• Pinch of S&P
• One cauliflower head
• fresh tomato
• fresh oregano
• crushed red pepper (optional)

How:

Wash and then steam your whole cauliflower head for at least 5 minutes or until it starts to turn slightly translucent, set aside and allow to cool down. In a large bowl grate your cauliflower with a block grater. If you do not have one you can use a food processor. Crack two eggs in a separate bowl, then add to cauliflower along with salt, pepper, half of your cheese, and red pepper. Combine until mixed well. Line a baking sheet or pizza pan with wax paper. Lay our cauliflower mixture and, with your hands, press firmly until a flatten shape. Bake at 400 degrees for 12 minutes or until dark golden brown. Remove and top with tomatoes, little more cheese and fresh oregano. Back into the oven for another 7 minutes. Serve immediately.