“Cauliflower Hummus” Flatbread with Pesto and Veggies

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I am always looking for new spreads or sauces to add into my bowls, spread on toasts or flatbreads that are hearty enough to keep me full and of course taste good. My fallback is always a homemade protein pesto and anything that involves avocado, but I have become pretty bored with the two, despite adding a bit of pesto into this recipe! (It just went together!) Hummus is usually another go-to but chickpeas usually bother my stomach, so I needed to sub chickpeas and on my blog, I do have a recipe for using almond flour as a replacement but I wanted to try using a vegetable this time; so here enters: cauliflower.

I promise you it tastes delicious and actually, the cauliflower isn’t overpowering at all. It really does taste exactly like hummus! Same consistency and texture! It goes perfectly with this flatbread or with crackers, veggies for any dip, really just about anything! I kept it simple by just adding in lemon, a little curry, and nutritional yeast, but you can add in any spices or flavorings you love. After you roast the cauliflower it is pretty simple since all you need to do is add everything at once to your food processor and blend until smooth!

After the cauliflower hummus was prepared I spread it on top of my favorite flatbread with vegetables of choice plus a little pesto and then baked it in the oven! That’s it! It is perfect for anyone that has a hard time digesting chickpeas and is looking to add in some more vegetables into their everyday routine!

Further Food Nutritionist Commentary:

This recipe is a satisfying lunch, dinner, or snack! Cauliflower is a fantastic source of fiber and micronutrients like calcium, vitamin C, vitamin B6, and magnesium. Adding a variety of vegetables ensures that you get all of the micronutrients, and macronutrients, necessary. Plus, it helps to keep you full all day and keep away from those sugary snacks.

By Paige Geimer

“Cauliflower Hummus” Flatbread with Pesto and Veggies

  • Prep Time:15 minutes
  • Cook Time:1 hour
  • Servings: 3

Ingredients

Cauliflower Hummus
1 head of cauliflower (about 3.5 cups chopped)
half of lemon (squeezed)
1 teaspoon curry powder
3 tablespoons nutritional yeast
sea salt + pepper to taste
1/3 cup tahini
3 tablespoons warm water* (to thin to desired consistency)
2 tablespoons olive oil

Flatbread
1 cup cook spinach
1 cup cooked broccolini
1 cup sliced tomatoes
1/2 cup or more homemade pesto
Flatbread of choice

Instructions

  1. Pre heat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
  2. Cut a head of cauliflower into florets. Lightly coat with olive oil, sea salt, and pepper and cook at 400 degrees for about 40 minutes on the baking sheet or until tender.
  3. Once the cauliflower is finished, allow to cool somewhat. Add to your food processor with the remaining ingredients for the “Cauliflower Hummus” and pulse until smooth or desired consistency.
  4. You can simply toast the bread until slightly crispy, then add the cauliflower hummus, the remaining toppings then place back in the oven for another 10 minutes until crispy. 
  5. If you are using the flatbread, prepare the dough. Cook for 10 minutes, plain. Then, spread a layer of the cauliflower hummus, the cooked spinach, the cooked broccolini, add the tomatoes, as well as the pesto, place back in the oven for 15 minutes. Remove and slice!

* Will stay fresh for up to 3 days! The cauliflower hummus will last for up to 1 week or so in the fridge!

Pre heat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside. Cut a head of cauliflower into florets. Lightly coat with olive oil, sea salt, and pepper and cook at 400 degrees for about 40 minutes on the baking sheet or until tender. Once the cauliflower is finished, allow to cool somewhat. Add to your food processor with the remaining ingredients for the “Cauliflower Hummus” and pulse until smooth or desired consistency. You can simply toast the bread until slightly crispy, then add the cauliflower hummus, the remaining toppings then place back in the oven for another 10 minutes until crispy.  If you are using the flatbread, prepare the dough. Cook for 10 minutes, plain. Then, spread a layer of the cauliflower hummus, the cooked spinach, the cooked broccolini, add the tomatoes, as well as the pesto, place back in the oven for 15 minutes. Remove and slice!* Will stay fresh for up to 3 days! The cauliflower hummus will last for up to 1 week or so in the fridge!

Nutrition Information

Per Serving:  Calories: 955; Total Fat: 33 g; Saturated Fat: 11 g; Monounsaturated Fat: 17 g; Polyunsaturated Fat: 5 g; Cholesterol: 4 mg; Sodium: 445 mg; Potassium: 2088 mg; Carbohydrate: 79 g;  Fiber: 32 g; Sugar: 10 g; Protein: 39 g

Nutrition Bonus:

Vitamin C: 359%; Vitamin A: 87%; Iron: 120%; Calcium: 101%;

 

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