Get extra fiber thanks to a cauliflower crust.
“The key to this nutrient- and veggie-packed flatbread is to make sure you squeeze as much of the liquid out of the steamed cauliflower as you can,” says Denver-based recipe developer Julia Heffelfinger. “This will give you a sturdy crust that is tender on the inside, but still stands up to holding the toppings.” You can also use gem lettuce or kale for the salad. Pro tip: If you have time, letting your sliced vegetables soak in ice water for a few minutes makes them extra-crisp. Just be sure to soak the beets separately and dry all of the vegetables thoroughly.
Ingredients
Directions
Step 1
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper; coat with a nonstick spray.
Step 2
In a food processor and working in batches, pulse the cauliflower until finely chopped. Transfer to a large microwave-safe bowl and toss with 2 teaspoons of salt and ½ teaspoon pepper. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Remove the bowl from the microwave and let the cauliflower steam, covered, for 5 minutes.
Step 3
Line a colander with a clean kitchen towel and transfer the cauliflower to the towel. Let cool slightly, then gather the towel and squeeze the cauliflower until dry. You will have about 4 cups.
Step 4
Return the cauliflower to the bowl and mix with the almond flour, eggs, and parmesan. The dough should clump easily.
Step 5
In a separate small bowl, mix 1 tablespoon of olive oil with the garlic. Scrape the cauliflower mixture onto the prepared baking sheet and press into a 12-by-9-inch rectangle, about ½-inch thick. Bake the crust for 20 minutes. Remove the crust from the oven and brush all over with the garlic oil.
Step 6
Return the crust to the oven and bake for about 10 minutes more, or until golden brown and crisp. Carefully slide the crust and the parchment paper onto a rack and let cool slightly.
Step 7
In a separate large bowl, whisk the lemon juice with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the greens, fennel, radishes, carrot, beet, and olives and toss to coat. Season with salt and pepper.
Step 8
To serve, transfer the crust to a platter or cutting board and top with the salad. Cut into squares and garnish with the fennel fronds and chives.