Golden cauliflower roasted until it’s crispy and nutty tops just melted bocconcini and is then drizzled with a balsamic glaze for a sweet and sharp finish. A handful of parsley and parmesan salad to finish and you’ve got a yummy vegetarian flatbread.
Extra Virgin Olive Oil, Spring Onion and Chickpea Quick Flatbread
This flatbread is vegan, gluten free and stupidly easy to make. It’s what I make when I have next to nothing in the cupboards and want a vehicle for toast toppings. without toast. The extra virgin olive oil and chickpea flour works so well together and the finely chopped spring onions add a burst of flavour. Easy, delicious any time of the day food is what I’m about.
Friday Finds
This week’s Friday finds is quite the mixed bag. Basically, as per usual, it’s what I’ve been into for the last week.