1 cup chickpea flour
1 Tbsp. ground flax seeds
1/2 tsp. salt
1/2 tsp. general no-salt mixed seasoning (like Spike, Mrs. Dash, Trader Joe’s 21)
1/2 tsp. (heaping) mixed herbs (like Italian)
Half a head of a small-med cauliflower, grated (equal to 1 cup)
1 cup water
1/2 medium zucchini sliced into thin half moons
1/2 red onion sliced thinly
1 large sprig of fresh rosemary, chopped roughly
Mix the dry ingredients together and set aside.
Slice the zucchini and onion and set aside.
Grate/process the cauliflower (to a rice like consistency) and add to the dry mix, then add the water and mix through well.
Stir in the onion, zucchini and rosemary last. The mixture should be thick and clumpy but easy to spoon into an 8” cake tin (silicone, non-stick, or a tin with a removable bottom).
Press the mixture firmly into the pan but leave the top quite rough for some nice texture.
Bake at 350 degrees F for approx. 30 mins until the top is nice and golden.
Serve either hot or cold.
Experiment with the spice and herb mixtures, to suit your tastes: use a theme like Mexican, French, Cajun, Italian, etc.
Use other vegetables, such as leeks, diced cooked winter squash, wilted greens, tomatoes, or others to vary the taste and texture.
Serve as breakfast with some fruit, or as lunch or dinner with a salad or some steamed vegetables. Top with Sriracha or other hot sauce, if desired.