Ina Garten taught me about the importance of using freshly squeezed lemon juice.
She’s also the inspiration behind these Tahini Cauliflower Flatbreads.
Tahini Cauliflower Flatbreads Inspiration
Last month, I had one of those rare moments that every parent looks forward to: the house was quiet, no one was hungry, and I didn’t have a project that demanded my immediate attention.
So I watched an episode of Barefoot Contessa.
And it was so good.
In this episode, Ina made appetizers out of roasted cauliflower and approximately three different types of cheese. She then put this delicious mixture on top of toast. It looked absolutely amazing.
I was immediately inspired, and headed into the kitchen. One thing led to another, and these flatbreads were the result.
A Perfect Combination
I absolutely love the combination of roasted cauliflower and tahini. And in this recipe, my creamy tahini sauce works as both a marinade and binder for the cauliflower, and as a sauce to spread over the flatbreads.
I added chickpeas to the cauliflower, tahini, and herb mixture because it’s basically impossible for me not to add chickpeas to anything that involves tahini.
And with the addition of chickpeas, these flatbreads make a filling lunch or light dinner. Especially when paired with some greens.
And of course, there’s enough of the tahini sauce left over after compiling the flatbreads to use as a salad dressing.
Make These Tahini Cauliflower Flatbreads!
Enjoy my Tahini Cauliflower Flatbreads for lunch, dinner, or as an appetizer. They’re a delicious way to get some veggies and protein into the day.
One Thing!
I prefer to use an offset spatula to spread the tahini on top of each flatbread. Feel free to use a knife or the back of a spoon, but here’s my favorite offset spatula set on Amazon [aff. link]. You’ll be amazed at how often you use this tool. I use my offset spatulas whenever there’s a sauce to spread, or a cake to frost.
Tahini Cauliflower Flatbreads
Ingredients
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
- ⅓ 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
Instructions
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.
Oh, I live for those moments when the house is quiet and I actually can stop thinking for 2 seconds. 🙂 Sounds like you spent that time well! This recipe sounds quite tasty, Shannon! I do enjoy roasted cauliflower, but I’ve never combined it with tahini. In fact, I have a cauliflower in fridge now, and I might have some tahini hiding in there, too. Fate? 🙂 (BTW, LOVE the new look to your site!!)
Thanks David! Oh, I guarantee, once you combine cauliflower and tahini, you’ll be absolutely addicted. It’s an amazing combo. 😋
I don’t think I’ve ever put cauliflower on a flatbread, but this ideas sounds wonderful! With the addition of tahini and smoked paprika, that’s so delicious.
Thanks Ben! Definitely give it a try, I’m sure you’ll love the combo. 😋
I recently been introduced to flatbreads at a local restaurant. I see that the sky is the limit to the ways they can be topped. Cauliflower and tahini is a fabulous combination.Those quiet moments are precious- and you put them to good use. Enjoyed your post.
You are so right Judee, the possibilities with flatbreads are truly endless! Thank you for reading!