Cauliflower-Chickpea Flatbread with Romesco
By America's Test KitchenPublished on January 27, 2022
Time
1 ¾ hours
Yield
Makes two 12-inch flatbreads
Ingredients
1 head cauliflower (2 pounds), cored and cut into ¾-inch florets (about 7 cups)1 cup chickpea flour 2 large organic eggs ½ cup cold-pressed extra-virgin olive oil, plus extra for drizzling3 garlic cloves, minced2 teaspoons chopped fresh oregano or ¾ teaspoon driedSalt 6 ounces Parmesan cheese, grated (3 cups)1¼ cups fresh parsley leaves ⅔ cup jarred roasted red peppers, rinsed, patted dry, and chopped¼ cup walnuts, toasted1 tablespoon sherry vinegar 6 anchovy fillets, rinsed, patted dry, and chopped fine (optional)¼ cup part-skim ricotta cheese
Before You Begin
If you do not have a baking stone, you can use a preheated rimless (or inverted rimmed) baking sheet, however the crust will be less crisp. Don't top the second flatbread until right before you bake it.
Instructions
- One hour before baking, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 475 degrees. Process 4 cups cauliflower florets, chickpea flour, eggs, ¼ cup oil, two-thirds of the garlic, oregano, and ¼ teaspoon salt together in food processor until thick, smooth batter forms, about 3 minutes, scraping down sides and bottom of bowl as needed. Transfer batter to large bowl and stir in Parmesan.
- Line pizza peel with 16- by 12-inch piece of parchment paper with long edge perpendicular to handle and spray parchment well with canola oil spray. Transfer half of batter (about 2 cups) to center of prepared parchment and top with second greased sheet parchment. Gently press batter into 12-inch round (about ¼-inch thick), then discard top piece parchment. Carefully slide round, still on parchment, onto stone and bake until edges are browned and crisp and top is golden, about 12 minutes, rotating halfway through baking (parchment will darken). Transfer crust to wire rack set in rimmed baking sheet and discard bottom parchment. Repeat with remaining batter to make second crust.
- In clean, dry workbowl, process ¼ cup parsley, red peppers, walnuts, sherry vinegar, remaining garlic, and ¼ teaspoon salt until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add 3 tablespoons oil until incorporated. (Romesco sauce can be refrigerated for up to 3 days.)
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 3 cups cauliflower florets and ½ teaspoon salt and cook, stirring frequently, until florets are spotty brown and crisp-tender, 12 to 15 minutes.
- Working with 1 crust at a time, spread half of sauce (about ⅓ cup) in thin layer over crust, leaving ¼-inch border around edge. Scatter half of cauliflower and half of anchovies (if using) evenly over top. Place flatbread (still on wire rack on sheet) on stone and bake until warmed through, about 5 minutes.
- Transfer flatbread to cutting board. Sprinkle evenly with ½ cup parsley, dollop half of ricotta in small spoonfuls evenly over flatbread, and drizzle with oil to taste. Slice into 8 slices and serve immediately. Repeat topping and baking for second flatbread.
Time
1 ¾ hoursYield
Makes two 12-inch flatbreadsIngredients
1 head cauliflower (2 pounds), cored and cut into ¾-inch florets (about 7 cups)
1 cup chickpea flour
2 large organic eggs
½ cup cold-pressed extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, minced
2 teaspoons chopped fresh oregano or ¾ teaspoon dried
Salt
6 ounces Parmesan cheese, grated (3 cups)
1¼ cups fresh parsley leaves
⅔ cup jarred roasted red peppers, rinsed, patted dry, and chopped
¼ cup walnuts, toasted
1 tablespoon sherry vinegar
6 anchovy fillets, rinsed, patted dry, and chopped fine (optional)
¼ cup part-skim ricotta cheese
Test Kitchen Techniques
Ingredients
1 head cauliflower (2 pounds), cored and cut into ¾-inch florets (about 7 cups)
1 cup chickpea flour
2 large organic eggs
½ cup cold-pressed extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, minced
2 teaspoons chopped fresh oregano or ¾ teaspoon dried
Salt
6 ounces Parmesan cheese, grated (3 cups)
1¼ cups fresh parsley leaves
⅔ cup jarred roasted red peppers, rinsed, patted dry, and chopped
¼ cup walnuts, toasted
1 tablespoon sherry vinegar
6 anchovy fillets, rinsed, patted dry, and chopped fine (optional)
¼ cup part-skim ricotta cheese
Test Kitchen Techniques
Ingredients
1 head cauliflower (2 pounds), cored and cut into ¾-inch florets (about 7 cups)
1 cup chickpea flour
2 large organic eggs
½ cup cold-pressed extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, minced
2 teaspoons chopped fresh oregano or ¾ teaspoon dried
Salt
6 ounces Parmesan cheese, grated (3 cups)
1¼ cups fresh parsley leaves
⅔ cup jarred roasted red peppers, rinsed, patted dry, and chopped
¼ cup walnuts, toasted
1 tablespoon sherry vinegar
6 anchovy fillets, rinsed, patted dry, and chopped fine (optional)
¼ cup part-skim ricotta cheese
Test Kitchen Techniques
Why This Recipe Works
Yet most underdeliver, sticking to pans or crumbling. For a cauliflower crust with better structure, we took a hint from socca, the Italian chickpea pancake, and incorporated chickpea flour. It gave our crust durability, but we wanted crispness. So we stirred in grated Parmesan, which essentially fried in the oven to provide a crisp crust. We topped the crust with a savory red pepper romesco sauce, more cauliflower, anchovies, and parsley, giving us a nutrient-dense flatbread with pizzazz.
Before You Begin
If you do not have a baking stone, you can use a preheated rimless (or inverted rimmed) baking sheet, however the crust will be less crisp. Don't top the second flatbread until right before you bake it.
Instructions
- One hour before baking, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 475 degrees. Process 4 cups cauliflower florets, chickpea flour, eggs, ¼ cup oil, two-thirds of the garlic, oregano, and ¼ teaspoon salt together in food processor until thick, smooth batter forms, about 3 minutes, scraping down sides and bottom of bowl as needed. Transfer batter to large bowl and stir in Parmesan.
- Line pizza peel with 16- by 12-inch piece of parchment paper with long edge perpendicular to handle and spray parchment well with canola oil spray. Transfer half of batter (about 2 cups) to center of prepared parchment and top with second greased sheet parchment. Gently press batter into 12-inch round (about ¼-inch thick), then discard top piece parchment. Carefully slide round, still on parchment, onto stone and bake until edges are browned and crisp and top is golden, about 12 minutes, rotating halfway through baking (parchment will darken). Transfer crust to wire rack set in rimmed baking sheet and discard bottom parchment. Repeat with remaining batter to make second crust.
- In clean, dry workbowl, process ¼ cup parsley, red peppers, walnuts, sherry vinegar, remaining garlic, and ¼ teaspoon salt until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add 3 tablespoons oil until incorporated. (Romesco sauce can be refrigerated for up to 3 days.)
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining 3 cups cauliflower florets and ½ teaspoon salt and cook, stirring frequently, until florets are spotty brown and crisp-tender, 12 to 15 minutes.
- Working with 1 crust at a time, spread half of sauce (about ⅓ cup) in thin layer over crust, leaving ¼-inch border around edge. Scatter half of cauliflower and half of anchovies (if using) evenly over top. Place flatbread (still on wire rack on sheet) on stone and bake until warmed through, about 5 minutes.
- Transfer flatbread to cutting board. Sprinkle evenly with ½ cup parsley, dollop half of ricotta in small spoonfuls evenly over flatbread, and drizzle with oil to taste. Slice into 8 slices and serve immediately. Repeat topping and baking for second flatbread.
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