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Cauliflower Flatbreads
5 from 3 votes

Tahini Cauliflower Flatbreads

Roasted cauliflower, chickpeas, herbs, and my creamy tahini sauce make these cauliflower flatbreads the perfect appetizer or light meal.
Prep Time15 mins
Cook Time32 mins
Total Time47 mins
Servings: 5 flatbreads
Print Recipe


For the cauliflower:

  • 2 Tbsp olive oil
  • 12 oz cauliflower florets
  • ¼ tsp sea salt
  • ¼ tsp onion salt
  • ¼ tsp galic powder
  • 3 Tbsp cilantro, minced
  • 3 Tbsp parsley, minced
  • 3 Tbsp green onion, thinly sliced
  • ¼ cup mozzarella, freshly grated
  • 1 15 oz can garbanzo beans, drained

For the tahini sauce:

  • ¼ cup Vegenaise
  • cup tahini
  • 4 Tbsp water
  • 3 garlic cloves, minced
  • 2-3 tsp lemon juice, freshly squeezed
  • 1 tsp maple syrup
  • Dash smoked paprika
  • ¼ tsp sea salt
  • ¼ tsp garlic powder

Everything else:

  • 5-6 flatbreads
  • Olive oil, for brushing
  • 5-6 Tbsp mozzarella, for sprinkling
  • Chèvre or feta, optional


Roast the cauliflower

  • Preheat the oven to 375 degrees.
  • Place the cauliflower, olive oil, salt, garlic powder, and onion salt on a standard-sized baking sheet. Toss everything together with your hands until the cauliflower is evenly coated with seasonings.
  • Roast at 375 degrees for 12 minutes, then flip the cauliflower and roast for an additional 7 minutes.

Add the herbs, cheese, and garbanzo beans

  • Once the cauliflower finishes roasting, let the florets cool for 10 minutes, then add the cilantro, parsley, green onion, drained garbanzo beans, and mozzarella.

Make the tahini sauce

  • While you roast the cauliflower and wait for it to cool, make the tahini sauce.
  • To a small mixing bowl, add the garlic, tahini, Vegenaise, lemon juice, maple syrup, olive oil, lemon juice, salt, smoked paprika, and garlic powder. Stir a few times, then add the water and whisk until the sauce is smooth.

Add some tahini sauce to the cauliflower

  • Add ¼ cup of the tahini sauce to the cauliflower mixture, and mix until it’s completely incorporated.
  • Set the rest of the tahini sauce aside.

Compile the flatbreads

  • Keep the oven at 375 degrees.
  • Lay the flatbreads out on a standard sized baking sheet, and brush them with a little bit of olive oil.
  • Now put 1 Tbsp of tahini sauce on top of each flatbread, and spread the tahini sauce out evenly on each flatbread with an offset spatula.
  • Next, evenly distribute the cauliflower mixture over the top of each flatbread.
  • Now sprinkle 1 Tbsp of mozzarella over each flatbread.
  • If using chèvre or feta, sprinkle about 1-2 tsp over each flatbread.

Bake the flatbreads

  • Bake the flatbreads at 375 degrees for 13 minutes, until the cheese is slightly browned.
  • My favorite baking method: I prefer to bake the flatbreads for 10 minutes, then broil them for 3 minutes until the cheese is slightly browned. If you do this, be sure to keep an eye on the flatbreads. You many not need to broil them for a full three minutes.

Serve and enjoy!

  • Take the flatbreads out of the oven, and let them cool for 5-7 minutes.
  • Serve and enjoy these Tahini Cauliflower Flatbreads as an appetizer, or as a light meal with greens.