Vegan Cauliflower Tortillas
(makes 8 tortillas)
1.5 cups Volupta Cauliflower Baking Mix
0.5 teaspoon baking powder
1 teaspoon kosher salt
0.5 cup hot water
3 tablespoons coconut oil or vegetable oil
- In a large mixing bowl add cauliflower baking mix, salt, and baking powder. Whisk to combine.
- Add hot water and oil to the flour mixture; stirring until a dough begins to form.
- On a lightly floured surface knead dough for 2 minutes. Form into a ball and let rest for 10 minutes under a clean dish towel.
- Cut into 8 even portions and roll into balls. Using a rolling pin or a tortilla press, roll dough into thin 6 – 6.5” disks.
- In a medium sized frying pan, over medium high heat, cook each tortilla for approximately 45 seconds on each side, or until browned. Turn down the heat as you cook the additional tortillas to prevent burning.
Cauliflower Pizza Crust
½ Tbsp. sugar
½ Tbsp. active dry yeast
½ cup hot water (190-200ºF)
½ Tbsp. olive oil
1 cup + ½ cup (for flouring the board) Volupta Cauliflower Baking Mix
½ tsp. spoon salt
- Preheat oven to 400ºF → line pan with parchment paper
- Put sugar and yeast in large mixing bowl
- Add hot water→ whisk to combine
- Let mixture sit for 5 minutes (frothy bubbles should form)
- Add olive oil and gently combine
- Add salt and 1 cup of flour to the bowl → mix with spatula → sticky dough ball should start to form
- Transfer ball to a flat, floured surface (this is where the extra ½ cup flour is used)
- Knead dough with floured hands until uniform ball is formed (about 5 minutes)
- Use a rolling pin to flatten dough into pizza shape **roll the dough as thin as possible to ensure proper cooking
- Cook for 10 minutes on the lower rack
- Add sauce and toppings→ bake for another 5-10 minutes
Chickpea & Cauliflower Fritters
(makes 6 fritters)
2 tablespoons shallot
2 cloves garlic
15 oz can of chickpeas, drained and rinsed
2 tablespoons fresh parsley leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon lemon juice
Zest of one lemon
1/3 cup Volupta Cauliflower Baking Mix
2 tablespoons olive oil
- In a food processor, or blender, mince shallots and garlic.
- Add chickpeas, parsley, oregano, thyme, salt, 1 tablespoon olive oil, lemon juice, and lemon zest. Pulse in a food processor, or blender, until chickpeas resemble a course meal.
- Add in Volupta Cauliflower Baking Mix and pulse until fully combined.
- Divide into 6 even portions, roll into balls, and flatten into disks.
- In a medium sized frying pan, over medium high heat, heat 2 tablespoons olive oil until shimmering. Add fritters cooking for 3 minutes, flipping once and cooking for an additional 2-3 minutes.
- Serve with a tomato, red onion, cucumber, tzatziki, and feta.