vegan
⏳ Prep Time: 65 minute
04 Aug 2021
128 kcal
6 gm
17 gm
4 gm
1 tablespoon olive oil, divided 1 cup (160g) onion, chopped 1 cup (100g) cauliflower, chopped 2 cups (56g) fresh spinach 1/2 teaspoon salt 1 1/2 cups (138g) chickpea flour 1/2 teaspoon black pepper
Preheat the oven to ºF (ºC), and use teaspoon olive oil to grease a deep, -inch ( cm) pie pan, reserve. Place a large saute pan over medium-high heat, coat with remaining olive oil and add the onion and cauliflower. Stir, reducing the heat to medium when it starts to sizzle. When the cauliflower is tender, about minutes, remove from the heat and stir in the spinach and salt. Let it stand as the spinach wilts. In a medium bowl, whisk the chickpea flour, pepper and / cups (ml) water. Stir the cooked vegetables into the chickpea mixture, then pour into the prepared pie pan. Smooth the top. Bake for minutes, until the top is cracked and feels firm when pressed. Let cool for minutes on a rack before slicing in pieces.
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