Cauliflower and Chickpea Flatbread

Votes: 3

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1094, total fat 60 G., saturated fats 9 G., proteins 25 G., carbohydrates 118 G., fiber 14 G., cholesterol 0 mg, sodium 1330 mg, sugar 9 G.

This hearty vegetarian flatbread, rich in protein and fiber, can be made for dinner or cut into small pieces and served at a house party. A quick cilantro sauce and a squeeze of lemon juice on top add the finishing touch, making the flavor incredibly vibrant and rich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cloves garlic, crushed, and 1 clove chopped
3/4 tbsp. + 3 tbsp. l. olive oil
1 small head cauliflower, cut into bite-sized florets (3-4 cups)
1 shallot, thinly sliced
1 can (425 g) canned chickpeas, rinsed
700 g store-bought pizza dough, at room temperature
1 medium jalapeno
Half a small bunch of cilantro, leaves and tender stems coarsely chopped (about 1 cup)
3 tbsp freshly squeezed lemon juice + extra for serving (1 lemon)
Sea salt flakes, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, cauliflower, chickpeas, jalapeno pepper, cilantro, lemon juice, sea salt flakes

Cooking the dish according to the recipe:

Preheat oven to 260°C.
In a large heavy-bottomed saucepan, heat 1/2 cup olive oil over medium heat. Add 2 crushed garlic cloves, cauliflower, and shallots and cook, stirring frequently, until the cauliflower begins to soften and the shallots begin to caramelize lightly, 7-8 minutes. Add the chickpeas and continue cooking, stirring frequently, until well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from heat and set aside.

Grease a rimmed baking sheet with 3 tablespoons of olive oil. Gently stretch the pizza dough to fit the pan. If the dough shrinks back, let it rest for a few more minutes and then stretch it again.
Spread the cauliflower mixture evenly over the dough. Bake until golden brown and the cauliflower is golden brown in spots, about 15 minutes.
Meanwhile, cut the jalapeño in half crosswise and remove the seeds if you want to tone down the heat. Coarsely chop the bottom half and thinly slice the top half into rings.
Combine the crushed garlic clove, chopped jalapeño, cilantro, lemon juice, the remaining 1/4 cup olive oil, 1/4 teaspoon coarse salt, and a few grinds of freshly ground black pepper in a blender and blend until smooth. Stop the blender and scrape down the sides of the bowl if necessary.
Transfer the tortilla to a cutting board and drizzle with cilantro sauce. Top with jalapeño slices, drizzle with lemon juice, and sprinkle with flaky salt.

Note

To make the dough easier to stretch, chill it in the refrigerator for 10-15 minutes before working with it. If you stretch the dough slightly and then let it rest for another 15 minutes, it will be even easier to work with.