A labour intensive but ‘bready’ treat for those who miss the days of tortilla’s and flat breads to dunk into sauces and dips!! This is adapted from a recipe I found on slimpalate.com - thanks for the inspiration! However I refuse to kill off the nutrition in the vegetables by microwaving them as the recipe suggests - finding it much more satisfying to steam them and keep the micro & macro nutrients intact!!
Prepare the cauliflower: Chop the stalk into small pieces and break the head into small florets. Place in a food processor and pulse until the result resembles rice or even finer.
Place in a steamer and steam for 10-15 minutes until nice and soft.
Allow cooked cauliflower to cool, spoon into a nut bag (or clean tea towel) and squeeze the water from it until it is quite dry - there’s a lot of juice going down the drain here.
Place in a large bowl and add flour, eggs and seasoning. Stir to combine - it should be a loose dough consistency.
Line a baking sheet with greased foil or use a silicon sheet and with a spoon, spread out the mixture into flat rounds. I used the back of the spoon to create the shape and size I wanted. These will not rise or spread, so what you see is what you will get!!
Bake in the oven at 180*C for 10 mins - flip over and bake again for 5-7 mins on the other side.