Cauliflower-Chickpea Flatbread with Romesco

americastestkitchen.com

Chef Lisa A

subheading: GATHER YOUR INGREDIENTS:

1 head cauliflower (2 pounds), cored and cut into ¾-inch florets (about 7 cups)

1 cup chickpea flour

2 large organic eggs

½ 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

note: Ingredient Note: Essential Nutrients

View Nutritional Information

subheading: BEFORE YOU BEGIN:

If you do not have a baking stone, you can use a preheated rimless (or inverted rimmed) baking sheet, however the crust will be less crisp. Don't top the second flatbread until right before you bake it.

Directions at americastestkitchen.com

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