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

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


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

To bake

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

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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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