The dough is made with just COCO by Angela and flour, and fries in the pan in minutes. On top go cauliflower glazed with lime and agave and a crunchy salad.
Ingredients
- 120 g of natural fermented coconut
- 120 g of self-raising flour
- ½ cauliflower, in florets
- Juice of 1 lime
- 2 tablespoons of agave syrup
- 1 teaspoon of garlic powder
- 1 teaspoon of sweet paprika
- 1 teaspoon of ground ginger
- ½ teaspoon of olive oil
- 1 grated carrot
- Red cabbage, finely shredded
- ½ teaspoon of rice vinegar
- Salt and pepper
Method
- Preheat the oven to 200 °C.
- Mix half the lime juice with the agave, garlic powder, paprika, ginger and oil. Coat the cauliflower.
- Roast for 20 minutes, turning halfway, until golden.
- Mix the fermented coconut with the flour, salt and pepper to form a dough. Divide into 4, roll out thinly and fry over medium heat for 2–3 minutes per side.
- Dress the carrot and red cabbage with the rest of the lime, agave, ginger, vinegar, salt and pepper.
- Pile the cauliflower and salad onto the flatbreads and finish with a spoonful of COCO by Angela.
Time: 45 minutes · Serves 4
You might also like our spinach and artichoke dip. Find COCO by Angela at your nearest shop.