Cauliflower flatbreads with guacamole and salsa
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.
