Plant-based diets are becoming increasingly popular with more and more people steering clear of meat and dairy in their daily meals. If you’re looking to up your plant-based intake, then the Paul Hollywood Italian Stonebaked Flatbreads make a great addition to your cupboard. Completely vegan, they provide a delicious and versatile base to top with a variety of ingredients such as warming roast vegetables, crunchy salads and your favourite flavour of houmous.
Paul Hollywood says: “My Stonebaked Italian Flatbreads are made with extra virgin olive oil and are slowly fermented to create a soft dough. The dough is hand-stretched and baked on hot volcanic stone to give a truly authentic taste and can be enjoyed in so many ways”.
If you’re looking for more tasty ways to enjoy plant-based foods, try this Moroccan inspired recipe that uses Paul Hollywood’s Stonebaked Flatbreads and is loaded with roasted cauliflower and chickpeas.
Serves two
Ingredients
2.Paul Hollywood Stonebaked Flatbreads
1.cauliflower
- can of chickpeas, drained
1.tbsp olive oil
1.tsp ground cumin
1.tsp ground turmeric
1.tsp ground cinnamon
- tub of vegan houmous
2.handfuls of fresh spinach leaves
Dairy free yoghurt
Fresh mint leaves, chopped
Fresh coriander, chopped
Handful of pomegranate seeds
Method
- Trim and chop the cauliflower into bitesize florets
- Toss these together with the chickpeas, olive oil, cumin powder, turmeric powder and cinnamon powder.
- Place onto a baking tray and roast in a pre-heated oven at 200°C for 20-25 minutes or until nicely golden brown.
- Once the cauliflower and chickpeas are roasted, microwave the flatbreads for 30 seconds to warm and soften.
- Spread them with a layer of houmous before topping with a handful of fresh spinach leaves.
- Scatter the cauliflower and chickpeas onto the flatbread and top with dairy free yoghurt and the fresh herbs.
- A sprinkling of pomegranate seeds adds a beautiful pop of colour and a fresh zingy flavour to complete the dish.
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Trim and chop the cauliflower into bitesize florets
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Toss these together with the chickpeas, olive oil, cumin powder, turmeric powder and cinnamon powder.
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Place onto a baking tray and roast in a pre-heated oven at 200°C for 20-25 minutes or until nicely golden brown.
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Once the cauliflower and chickpeas are roasted, microwave the flatbreads for 30 seconds to warm and soften.
-
Spread them with a layer of houmous before topping with a handful of fresh spinach leaves.
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Scatter the cauliflower and chickpeas onto the flatbread and top with dairy free yoghurt and the fresh herbs.
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A sprinkling of pomegranate seeds adds a beautiful pop of colour and a fresh zingy flavour to complete the dish.
Paul Hollywood Stonebaked Flatbreads. Each pack contains 2 flatbreads. Available in the bakery aisle of Tesco and Sainsbury’s stores nationwide now, rrp £2
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