A delicious and healthy lunch option, full of healthy ingredients and packed with flavour. What's not to love?!
Preheat the oven to 200°C/Gas Mark 6.
Cut the cauliflower into chunks and place in a food processor. Blend until finely chopped.
Place the cauliflower into a rice bag and squeeze until all the excess liquid has been removed.
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.
Roll into rectangular shapes of about a finger in thickness.
Place in the oven to cook for 15 minutes, turn over and cook for a further 10 minutes.
Mash the avocado and mix with the orange juice, salt and pepper and stir well.
In a frying pan over a medium heat, add 1 tbsp olive oil.
Add the onion and cook for 10-15 minutes until golden and soft.
Add the mushrooms, red pepper, cherry tomatoes and drained sweetcorn.
Stir well and add the passata, spicy paprika and sweet paprika. Leave to simmer for 10 minutes.
When the flatbreads are ready, remove carefully from the oven. Spread the guacamole on top and spoon over the salsa to enjoy.