3 Ingredients Cauliflower Flatbread

⏰ Prep 20 minutes

👶🏻 Suitable from 6 months, for babies under one year cut into strips before serving

🌱 Vegan

❄️ Store in the fridge in an airtight container for up to 3 days and reheat in a pan, or freeze up to 3 months.


  • 260g cauliflower florets

  • 250g self raising flour*

  • 30g cornflour

*NOTE: If you don’t have self raising flour at home you can easily make a batch your own mixing together 4 cups of plain flour, 2 tablespoons baking powder and 2 teaspoons of salt! (Of this batch use only 250g and keep the rest for another recipe)


  1. Bring a pot of water to a boil and cook the cauliflower florets for 5-10 minutes, or until is fork-tender.

  2. Drain the water, place the cauliflower in a blender and blend until smooth.

  3. Transfer the drained cauliflower in a large bowl, add the flour and the corn flour and stir until combined.

  4. Move to a lightly floured surface and knead into a smooth ball. The dough will form into a ball that is just slightly sticky to the touch. If it is too sticky add a bit of extra flour.

  5. Divide dough into 8 smallest balls and, on a lightly floured surface, roll out each ball to approximately 20cm, forming 8 wraps

  6. OR you can flat the dough with a rolling pin and cut them to any shape you want (I used a classic round cutter here).

  7. Heat a skillet on medium high heat and cook them for 2-3 minute on each side.

  8. Remove from the heat.

  9. Enjoy!​

Recipe from @yummy_little_belly