Looking for something new and exciting to fill that vegetable section of your dinner plate? Look no further- the amazing Niki from @Rebel_Recipes has the answer and it is delicious! This mouthwatering mash is a harmonious mix of the budget-friendly superfood, cauliflower, and our creamy coconut milk. Topped with chickpeas and accompanied by coconut flatbreads, this bowl of nutritional goodness is sure to make any veggie lover (or hater!) happy!
What you’ll need:
For the spicy roasted chickpeas:
- 1 can organic chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Turmeric
- a pinch of sea salt
- a pinch of black pepper
For the cauliflower mash:
- 1/2 large cauliflower
- 1 tablespoon vegan veg stock
- a big handful of coriander
- 2 tablespoons of Coconut Milk
- a squeeze of lemon juice
- a pinch of sea salt
- a pinch of black pepper
For the coconut buckwheat flatbread:
- 1 tablespoon Coconut Oil
- 1 cup buckwheat flour
- 1/3 cup organic Desiccated Coconut
- 1 cup water
- a pinch of sea salt
- a pinch of black pepper
Let’s get started!
1. Place the chickpeas, spices and olive oil in a baking tray and stir until the chickpeas are nicely coated.2. Now, pop your baking tray in the oven on a medium heat for 20-25 minutes until the tasty little chickpeas are slightly crispy.
3. Remove from the oven and set aside for later.
4. Now for the cauliflower mash! Begin by placing the cauliflower in a large saucepan, and cover with boiling water.
5. Next, throw the salt, pepper and vegetable stock into the saucepan. Allow your concoction to simmer for 10-15 minutes, until the cauliflower is tender.
6. Once tender, drain your cauliflower and pop it back into the pan to be blitzed with a hand blender.
7. Blitz until the cauliflower is nicely mashed, then add your coriander and give your mash a final blitz!
8. Finally, add your coconut milk and lemon juice to the pan and give it a good stir!
9. Now for the coconut buckwheat flatbreads! Throw all the ingredients into a bowl and mix to combine.
10. Add the coconut oil to a small frying pan, and pour in half the mix.
11. Allow the mixture to cook for a couple of minutes until the pancake bubbles and comes away from the pan easily to allow for flipping!
12. Flip your flatbread! Then leave to cook for a minute or so on the other side.
13. Repeat steps 10-13 for the remaining flatbread mix!
14. Top your creamy mash with the chickpeas and enjoy with your coconut flatbread!
6. Once tender, drain your cauliflower and pop it back into the pan to be blitzed with a hand blender.
7. Blitz until the cauliflower is nicely mashed, then add your coriander and give your mash a final blitz!
8. Finally, add your coconut milk and lemon juice to the pan and give it a good stir!
9. Now for the coconut buckwheat flatbreads! Throw all the ingredients into a bowl and mix to combine.
10. Add the coconut oil to a small frying pan, and pour in half the mix.
11. Allow the mixture to cook for a couple of minutes until the pancake bubbles and comes away from the pan easily to allow for flipping!
12. Flip your flatbread! Then leave to cook for a minute or so on the other side.
13. Repeat steps 10-13 for the remaining flatbread mix!
14. Top your creamy mash with the chickpeas and enjoy with your coconut flatbread!
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