- ½ lb 225 g cauliflower
- 6 oz. 175 g shredded cheese
- 1 1 eggeggs
- 1 1 egg whiteegg whites
- 2 tablespoons 2 tablespoons light olive oil
- 1 tablespoon 1 tablespoon dried parsley
- 1 - 2 teaspoons 1 - 2 teaspoons ground psyllium husk powder
- ½ teaspoon ½ teaspoon ground cumin
- ½ teaspoon ½ teaspoon salt
- ¼ teaspoon ¼ teaspoon ground black pepper
- 7 oz. 200 g cream cheese
- 1 tablespoon 1 tablespoon Dijon mustard
- 1 tablespoon 1 tablespoon olive oil
- ½ cup 125 ml microgreens
- 7 oz. 200 g Brie cheese
- 10 oz. 275 g deli roast beef
- 1 1 carrotcarrots
- salt and ground black pepper
- Preheat the oven to 350°F (175°C). Divide cauliflower into smaller pieces and pulse into crumbs in a food processor.
- Add remaining ingredients and mix into a smooth batter. Let mixture rest for 5-10 minutes.
- Spread the batter in a baking tray lined with parchment paper, about ¼" (5 mm) thick.
- Bake in the oven for 15 minutes until it turns a nice golden color. Remove from oven and flip the flatbread upside down directly onto another sheet of parchment paper.
- Bake for a few more minutes. Remove from oven and cut into slices. Allow to cool before filling.
- Mix cream cheese, mustard, olive oil and microgreens into a spread. Season with salt and pepper.
- Spread generously on each wrap and top with sliced roast beef, brie and carrot sticks. Finish off with some extra microgreens!
Feel free to adjust the wrap seasoning to your personal preference—substitute herbs like thyme, tarragon, or oregano for the microgreens if you wish!
You can even use broccoli instead of cauliflower for the flatbread. When it comes to the cheese for your wrap, it doesn’t have to be Brie… anything you love, or even a mixture, works well.
Storing the dish
Store this flatbread in a plastic bag in the refrigerator for 3-4 days or in the freezer for up to one month. It’s best to thaw at room temperature.