Best Whole Wheat Flatbreads Stuffed With Cauliflower Peas And Spinach Recipes

STUFFING-STUFFED WHOLE CAULIFLOWER

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
• Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
• Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
• Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
• Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
• Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste.

CHEESY STUFFED CAULIFLOWER

Steps:

• Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
• Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
• Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
• Bake in the preheated oven until cauliflower is tender, about 1 hour.

FETA-STUFFED GRILLED FLATBREAD

Steps:

• In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
• Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
• Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
• In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
• Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
• On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
• Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

WHOLE-WHEAT FLATBREADS STUFFED WITH CAULIFLOWER, PEAS, AND SPINACH

Steps:

• Make the flatbreads: Stir together flour, baking powder, and salt in a medium bowl. Stir in oil and 3/4 cup warm water until combined. Turn out dough onto a clean surface and knead until smooth, 5 minutes. Cover with a bowl and let rest 30 minutes.
• Meanwhile, make the filling: Steam cauliflower until soft, 8 to 10 minutes, then transfer to a medium bowl and mash. Heat oil in a medium skillet over medium heat and toast cumin until fragrant, about 30 seconds, before stirring in coriander and turmeric. Stir in spinach until just wilted. Remove mixture from heat and stir in cauliflower and peas. Season with salt.
• Assemble flatbreads: Divide dough into six balls and roll out into 8-inch rounds. Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes. Flip and spread half of each round with filling. Gently fold over other half and cook until golden, 2 minutes. Flip and cook 2 minutes more. Brush with oil. Serve flatbreads cut in half.

WHOLE ROASTED STUFFED CAULIFLOWER

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
• Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
• Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
• Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
• Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
• Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

WHOLE-WHEAT FLATBREADS WITH LAMB AND YOGURT

Steps:

• Whole-wheat flatbread dough: In a large bowl, combine the all-purpose flour, whole-wheat flour, olive oil, and coarse salt. Mix in water, adding more, if necessary, to forma stiff dough. Turn dough out onto a work surface and knead 5 minutes. Place dough in a bowl and cover with a damp cloth; let rest 30 minutes. Divide dough into 8 balls, then roll out to 7-inch rounds. Keep covered with a damp cloth until ready to cook.
• While the flatbread dough rests, heat 1 tablespoon oil in a cast-iron skillet over medium-high. Cook lamb, breaking it up with a wooden spoon, until browned, 7 minutes. Stir in cumin, coriander, cayenne, and 2 teaspoons salt, and cook 1 minute. Place lamb in a bowl and cover loosely with foil.
• Return skillet to medium heat and add 1 tablespoon oil. Add garlic and onion and cook until soft and beginning to brown, about 5 minutes. Add lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid evaporates, 1 minute. Add to bowl with lamb mixture and stir in pine nuts.
• Clean skillet and return to heat; wipe with a lightly oiled paper towel. Cook flatbreads, one at a time, until puffy and dark brown in spots, 1 to 2 minutes per side. Combine yogurt, lemon zest, and 3/4 teaspoon salt; spread half the yogurt sauce on flatbreads. Top with lamb mixture and mint; serve with remaining yogurt sauce.

WHOLE WHEAT FLATBREAD

Steps:

• Mix flours together.
• Mix salt into water to dissolve.
• Add water and oil to flour, mix well.
• Knead briefly on floured surface, let rest 10-15 minutes.
• Cut into 12 equal parts.
• Roll each flat, do not stack them.
• Cook on ungreased griddle, a few minutes on each side until golden brown.
• Optional - brush with melted butter or olive oil immediately after removing from griddle.