This flatbread is great on its own, with dips, use it to make a sandwich, or add some toppings and bake a delish pizza!


  • 250-300g cauliflower
  • 2 eggs, lightly whisked
  • 100g cheese, grated (mozzarella, colby or cheddar)
  • 2-3 garlic cloves, crushed
  • 2 tablespoons parsley, finely chopped
  • Salt & pepper


  • Preheat oven to 220C. Line a large baking tray with baking paper.
  • Wash and cut cauliflower into florets. Finely chop, or process in blender or food processor into ‘rice’ sized pieces.  Steam on the stovetop or in the microwave until tender (just a few minutes).
  • Drain well in a fine colander, or better yet, place cauliflower in a clean cloth and squeeze out excess moisture.
  • Combine eggs, cheese, garlic and parsley in a large bowl. Add cauliflower and stir until well coated, add salt and pepper to taste.
  • Spoon onto prepared tray and press into a rectangle or round. Bake for 25 minutes or until golden.
  • Transfer to a cutting board and let stand for a few minutes, then cut into triangles and serve warm.

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