Vegetarian Recipes

Gluten free Cauliflower Flatbread – Grainfree

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Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Yeastfree Recipe Jump to Recipe

Every once in a while I try gluten free flatbread options from stores, to see if they work out well to have around when entertaining. And pretty much every time I am disappointed. So here we are with a homemade option that is pliable, soft doesn’t have 20 ingredients and is versatile!

This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable.

These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Flour and oil sub tips in notes. Try these flatbreads!

More flatbread from the blog

Mix the dry into the wet to make a dough. Roll the dough out using rice flour or more chickpea flour. Cover the flatbread with a towel till ready to cook.

Store cooked flatbreads in a kitchen towel until ready to serve.

Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Yeastfree Recipe

Gluten free Cauliflower Flatbread Grainfree

Gluten free Cauliflower Flatbread. This 7 Ingredient Gluten free flatbread is soft and great as a side or tacos or to make wraps. It is also grainfree, nutfree, soyfree. Add herbs of choice. Vegan Yeastfree Recipe

Course: flatbread, Side

Cuisine: fusion, Gluten-free, Grain-free, Vegan

Keyword: gluten free cauliflower flatbread, gluten free flatbread, grain free flatberad

Servings: 6 flatbreads

Calories: 79 kcal

Author: Vegan Richa

Ingredients

1 cup cauliflower , steamed or boiled until tender
3 tbsp water
2 tbsp psyllium husk ,powdered
1/2 cup chickpea flour
1/4 cup tapioca starch , or other starch
1/4 tsp baking powder
1/3 tsp salt
1/2 tsp oregano or other herbs to preference
1/4 tsp garlic powder
1 tsp oil

Instructions

Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree with the water).
Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl.
Mix and let sit for a minute to gel up.
Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread.
Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat..
These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.

Fold in a paper towel and store in airtight container refrigerated for upto 5 days. Freeze for upto a month.

Recipe Notes

Variation: Use other well mashed or pureed veggies such as potato, sweet potato, parsnip, pumpkin, carrot instead of cauliflower for variation.

Use other herbs of choice or add spices such as ground cumin, garam masala, or carom seeds.

Oilfree: Omit the oil in the dough. Store the breads covered with a kitchen towel.

Psyllium Husk: are generally available in flakes/husk form. Just put through a blender to powder and use.

Substitute: Use chia seed meal. Put chia seeds in a blender to make a coarse powder and use.

Chickpea flour substitute: Oat flour. sorghum or amaranth.

Nutrition is for 1 flatbread

Nutrition Facts

Gluten free Cauliflower Flatbread Grainfree

Amount Per Serving

Calories 79 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 141mg 6%

Potassium 158mg 5%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Sugars 1g

Protein 2g 4%

Vitamin C 10.4%

Calcium 2.7%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.