Boy oh boy.. if you aren’t afraid to use some spices, this low-carb appetizer is an absolute must-try!
Low-carb flatbread with spicy cauliflower
- 1 cauliflower
- 5 tbsp coconut yoghurt
- Juice of 1 lemon
- Salt, to taste
- Spices of choice, we used: garlic powder, coriander, cumin, chili powder,turmeric and garam marsala
- ½ red onion
- 50 ml apple cider vinegar
- 1 tbsp erythritol
- 3 tbsp coconut yoghurt
- Handful chopped mint leaves
- Juice of ½ lemon]
- 1 tbsp olive oil
- Salt, to taste
- 60 g coconut flour
- 20 g psyllium husk powder
- 1 tsp bakingpowder
- 250 ml warm water
- Salt and pepper
- 2 tsp garlic powder
- Handful of fresh parselie, chopped
Cut the cauliflower in florets. Put the florets in a large bowl, and marinate them in coconut yoghurt, lemon juice, salt, and spices of choice. Stir until all florets are covered, and set aside in the fridge for at least 1 hour.
Cut half a red onion into rings. Put the onion rings in a bowl, add apple cider vinegar, coriander, salt, and erythritol. Mix until well combined, and set aside so the flavors can retract well.
Time to make the yoghurt dressing. Mix the coconut yoghurt, mint leaves, lemon juice, olive oil, and salt in a bowl. Set the dressing aside in the fridge.
Preheat the oven to 180°C, and line a baking dish with parchment paper.
Place the cauliflower florets on the lined baking dish, and bake for 20 minutes. After 20 minutes, turn over the florets and bake for another 25 minutes.
Meanwhile, it’s time to make the flatbread. In a large bowl, mix the coconut flour, psyllium husk powder, baking powder, water, and spices.
Spread the batter evenly on a piece of baking paper. Put another sheet of baking paper on top, and roll it out with a rolling pin (or a bottle of wine).
Cut circles out the batter, and bake them 1 by 1 in a non-stick pan, until golden brown.
Top the flatbreads with the yoghurt dressing, cauliflower florets, onion, and fresh parselie and mint to create an amazing appetizer.