Cauliflower Chickpea Omelette

Ingredients

• 200 g chickpea flour
• 300 ml water (about)
• 2 pinch unrefined sea salt (plus more after cooking, to taste)
• 1 pinch ground black pepper (to taste)
• 300 g raw cauliflower (grated)
• 0.5 medium onion (thinly sliced, raw; or a shallot)
• 1 tbsp fresh parsley (chopped, about; or chives)
• 1 tbsp extra virgin olive oil (about; for greasing the pan)

Steps

1. 1

   Whisk the chickpea flour, water, 2 pinches of salt, and a little black pepper until the batter is smooth. Leave it to rest for 5 hours; this helps the flour absorb the water and gives the batter a creamy, lump-free texture.

2. 2

   Grate the raw cauliflower, thinly slice half an onion, and chop about 1 tablespoon of parsley (or chives).

3. 3

   Stir the cauliflower, raw onion, and herbs into the rested batter. The mixture should be thick, not runny.

4. 4

   Grease a really non-stick pan with about 1 tablespoon of olive oil.

5. 5

   Pour all the batter into the pan and spread it into one large round.

6. 6

   Cover the pan and cook over low heat for 20 minutes. Keep the heat low so the bottom browns without burning.

7. 7

   Place the pan's flat lid or a plate wider than the pan over it. Turn the pan over in one move so the omelette lands on the lid or plate.

8. 8

   Slide the omelette back into the pan golden side up. Cover and cook the other side over low heat for 20 minutes.

9. 9

   Turn the omelette out onto a plate, cut it into wedges, and add salt to taste.

Notes

The recipe specifies a 5-hour batter rest; the accompanying video rested it for about 12 minutes, and the omelette still set and flipped in one piece. A flat lid or a plate wider than the pan can be used for flipping. For a strictly gluten-free version, use chickpea flour labelled gluten-free. The listed nutrition excludes the black pepper and any salt added after cooking.

Nutrition per serving

• main
• breakfast
• vegan
• vegetarian
• gluten-free
• pan-cooked