Superfood cauliflower flatbread

Superfood cauliflower flatbread

Total: 1 hr 20 Min. | Active: 50 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 508 kcal
, Fat: 42 g
, Carbohydrate: 10 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cauliflower base

750g cauliflower, cut into pieces
½tsp salt
100g Sbrinz, finely grated
1 egg, beaten
½tsp salt
a little pepper


100g crème fraîche
1bunch radish incl. greens, radish cut into slices, greens set aside
70g blackcurrants
½bunch sage
30g mixed seeds
5tbsp olive oil
1tbsp water
¼tsp salt
a little pepper
50g Sbrinz, coarsely grated

To bake

30g Micro Greens
a little sea salt
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How it's done

Cauliflower base

Blitz the cauliflower in a food processor, season with salt, leave to absorb in a sieve for approx. 30 mins. Use a tea towel to squeeze out any excess liquid from the cauliflower, transfer to a bowl. Mix in the cheese, egg, salt and pepper. Transfer the mixture to a baking tray lined with baking paper, shape by hand into a round flatbread (approx. 28 cm in diameter).


Spread the crème fraîche on top of the cauliflower base, top with the radish and blackcurrants. Place the reserved radish greens in the food processor along with the sage and seeds, add the oil and water, puree, season, spread on top of the flatbread, sprinkle with cheese.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, garnish with the micro greens, season with salt.

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