Cauliflower-Chickpea Flatbread with Romesco

Name: Cauliflower-Chickpea Flatbread with Romesco
Yield: Makes two 12-inch flatbreads
Ingredients: 1 head, cauliflower (2 pounds), cored and cut into ¾-inch florets (about 7 cups); 1 cup, chickpea flour; 2 large organic, eggs; 1/2 cup, cold-pressed extra-virgin olive oil, plus extra for drizzling; 3 , garlic cloves, minced; 2 teaspoons, chopped fresh oregano or ¾ teaspoon dried; , Salt; 6 ounces, Parmesan cheese, grated (3 cups); 1¼ cups, fresh parsley leaves; ⅔ cup, jarred roasted red peppers, rinsed, patted dry, and chopped; ¼ cup, walnuts, toasted; 1 tablespoon, sherry vinegar; 6 , anchovy fillets, rinsed, patted dry, and chopped fine (optional); ¼ cup, part-skim ricotta cheese

16 comments

Main Courses

Vegetables

Pizza

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVESMakes two 12-inch flatbreads

TIME1 ¾ hours

Cauliflower-Chickpea Flatbread with Romesco

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

Yet most underdeliver, sticking to pans or crumbling. For a cauliflower crust with better structure, we took a hint from socca, the Italian chickpea pancake, and incorporated chickpea flour. It gave our crust durability, but we wanted crisp...

This is a members' feature.