Turmeric Cauliflower Flatbread




  • 2 cups  raw rice cauliflower
  • 4 eggs
  • 1 cup flaxseed meal
  • 3 tsp turmeric powder
  • 1/2 tsp sea salt


  1.  Preheat oven to 350°F. Line a baking tray with parchment paper.
  2. In a medium bowl, mix all ingredients and combine well with a spoon.
  3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about ½-centimeter thick.
  4. Bake at 350°F for 30 minutes, or until golden.
  5. Once baked, cool completely and gently peel the parchment paper from the flatbread.
  6. Slice flatbread into 8 pieces.
  7. Store bread in a container in the refrigerator for up to one week.


Pro Tip: You can swap the almond meal for any kind of seed-based meal, and make it nut-free.



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