Moroccan roasted cauliflower and chickpea flatbreads

A great vegan alternative to pizza

Flatbread

by Lorna White |

Plant-based diets are becoming increasingly popular with more and more people steering clear of meat and dairy in their daily meals. If you’re looking to up your plant-based intake, then the Paul Hollywood Italian Stonebaked Flatbreads make a great addition to your cupboard. Completely vegan, they provide a delicious and versatile base to top with a variety of ingredients such as warming roast vegetables, crunchy salads and your favourite flavour of houmous.

Paul Hollywood says: “My Stonebaked Italian Flatbreads are made with extra virgin olive oil and are slowly fermented to create a soft dough. The dough is hand-stretched and baked on hot volcanic stone to give a truly authentic taste and can be enjoyed in so many ways”.

If you’re looking for more tasty ways to enjoy plant-based foods, try this Moroccan inspired recipe that uses Paul Hollywood’s Stonebaked Flatbreads and is loaded with roasted cauliflower and chickpeas.

Serves two

Ingredients

2.Paul Hollywood Stonebaked Flatbreads

1.cauliflower

  1. can of chickpeas, drained

1.tbsp olive oil

1.tsp ground cumin

1.tsp ground turmeric

1.tsp ground cinnamon

  1. tub of vegan houmous

2.handfuls of fresh spinach leaves

Dairy free yoghurt

Fresh mint leaves, chopped

Fresh coriander, chopped

Handful of pomegranate seeds

Method

  1. Trim and chop the cauliflower into bitesize florets
  1. Toss these together with the chickpeas, olive oil, cumin powder, turmeric powder and cinnamon powder.
  1. Place onto a baking tray and roast in a pre-heated oven at 200°C for 20-25 minutes or until nicely golden brown.
  1. Once the cauliflower and chickpeas are roasted, microwave the flatbreads for 30 seconds to warm and soften.
  1. Spread them with a layer of houmous before topping with a handful of fresh spinach leaves.
  1. Scatter the cauliflower and chickpeas onto the flatbread and top with dairy free yoghurt and the fresh herbs.
  1. A sprinkling of pomegranate seeds adds a beautiful pop of colour and a fresh zingy flavour to complete the dish.
  1. Trim and chop the cauliflower into bitesize florets

  2. Toss these together with the chickpeas, olive oil, cumin powder, turmeric powder and cinnamon powder.

  3. Place onto a baking tray and roast in a pre-heated oven at 200°C for 20-25 minutes or until nicely golden brown.

  4. Once the cauliflower and chickpeas are roasted, microwave the flatbreads for 30 seconds to warm and soften.

  5. Spread them with a layer of houmous before topping with a handful of fresh spinach leaves.

  6. Scatter the cauliflower and chickpeas onto the flatbread and top with dairy free yoghurt and the fresh herbs.

  7. A sprinkling of pomegranate seeds adds a beautiful pop of colour and a fresh zingy flavour to complete the dish.

Paul Hollywood Stonebaked Flatbreads. Each pack contains 2 flatbreads. Available in the bakery aisle of Tesco and Sainsbury’s stores nationwide now, rrp £2

Recipes by ingredients: Find what to cook with these clever apps

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us