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Recipes » Main Dish » Chickpea Cauliflower Quiche
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Chickpea Cauliflower 'Quiche' Recipe

1 cup chickpea flour

1 Tbsp flax meal

½ tsp salt

½ tsp Italian seasoning or Herbs de Provence

½ tsp baking powder

¼ tsp baking soda

Half a head of a small-med cauliflower (equal to 1 cup grated)

1 cup water

½ zucchini sliced into thin half moons

½ red onion sliced thinly

1 large sprig of fresh rosemary, chopped roughly

1 Mix the dry ingredients together and set aside.

2 Chop the zucchini and onion and set aside.

3 Grate/process the cauliflower (to a rice like consistency) and add to the dry mix, then add the water and mix through well.

4 Stir in the onion, zucchini and rosemary last. The mixture should be thick and clumpy but easy to spoon into a tin. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom. This would work in a pie dish but I’m not sure how well it would remove from the pan.

5 Press the mixture firmly into the pan but leave the top quite rough for some nice texture.

6 Bake at 350 degrees F approximately 30 mins until the top is nice and golden.

7 Serve either hot or cold.

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