ā° Prep 20 minutes
š¶š» Suitable from 6 months, for babies under one year cut into strips before serving
š± Vegan
āļø Store in the fridge in an airtight container for up to 3 days and reheat in a pan, or freeze up to 3 months
I love making flatbread for Grace because is easy to eat, is perfect with every meal and is messy free! Thatās why I always try to find a way to make it even healthier, this time I tried to use the cauliflower and turned out amazing! I served it with hummus, avocado and some steamed vegetables š„°
Ingredients:
260g cauliflower florets
250g self raising flour*
30g cornflour
*NOTE: If you donāt have self raising flour at home you can easily make a batch your own mixing together 4 cups of plain flour, 2 tablespoons baking powder and 2 teaspoons of salt! (Of this batch use only 250g and keep the rest for another recipe)
Method
Bring a pot of water to a boil and cook the cauliflower florets for 5-10 minutes, or until is fork-tender.
Drain the water, place the cauliflower in a blender and blend until smooth.
Transfer the drained cauliflower in a large bowl, add the flour and the corn flour and stir until combined.
Move to a lightly floured surface and knead into a smooth ball. The dough will form into a ball that is just slightly sticky to the touch. If it is too sticky add a bit of extra flour.
Divide dough into 8 smallest balls and, on a lightly floured surface, roll out each ball to approximately 20cm, forming 8 wraps
OR you can flat the dough with a rolling pin and cut them to any shape you want (I used a classic round cutter here).
Heat a skillet on medium high heat and cook them for 2-3 minute on each side.
Remove from the heat.
Enjoy!
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