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Pasilla chile cauliflower flatbread surrounded by bowls of flatbread ingredients.

Pasilla Chile Cauliflower Flatbread


  • Author: Niki
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 Flatbreads 1x

Description

Simple, flavor-packed ingredients come together in this easy flatbread recipe. Packed with bright chimichurri, smokey chipotle aioli, and topped with roasted chile-rubbed cauliflower, corn, and sweet cherry tomatoes this flatbread makes a quick appetizer for friends & family.


Scale

Ingredients

Recipe from Stout Seattle

For the Flat Bread Dough:

  • 1 ¾ cup all-purpose flour
  • ¼ cup + 1 tbsp semolina flour
  • ¾ tsp kosher salt
  • ⅛ tsp active dry yeast
  • ⅛ tsp brown sugar
  • ¾ cup + tbsp water
  • 3 tsp olive oil

For the Chimichurri:

  • 2 oz fresh cilantro
  • 2 oz fresh Italian(flat-leaf) parsley
  • ½ cup extra virgin olive oil
  • 2 oz green onions
  • 1 jalapeno, seeded
  • 1 tsp kosher salt
  • 2 garlic cloves, minced
  • Juice of 1 lime

For the Chipotle Aioli:

  • 1 ¾ tsp chipotle chili powder
  • 1 tsp cumin powder
  • 4 egg yolks
  • ¾ cup extra virgin olive oil
  • 3 tbsp sesame oil (*see note)
  • 2 tbsp lemon juice
  • 2 tbsp tomato paste
  • 1 tsp kosher salt
  • 2 tbsp chopped chives

For the Roasted Cauliflower:

  • 1 head cauliflower (white or purple), chopped 
  • 23 tbsp avocado oil
  • ½1 tsp ground pasilla chile (*see note)
  • ½¾ tsp kosher salt

For the Roasted Corn:

  • 2 ears of corn
  • 1 tbsp avocado oil (optional)

To Assemble the Flatbread:

  • 1 recipe flatbread dough
  • ½ cup shredded Mexican cheese
  • 1 recipe chimichurri
  • 1 recipe chipotle aioli
  • 1 recipe roasted cauliflower
  • 1 recipe roasted corn
  • 1 pint cherry tomatoes, sliced
  • Mexican crema (optional for garnish)
  • Green onions (optional for garnish)

Instructions

For the Flat Bread Dough:

  1. In the bowl of a stand mixer fitted with a bread hook, combine all-purpose flour, semolina flour, salt, yeast, and brown sugar. Mix to combine.
  2. Add in the water and mix on low for 2 minutes.
  3. Add in the olive oil, and continue mixing on low for 10 minutes. The dough should be smooth and bounce back when pressed with your finger.  
  4. Place the dough in a lightly oiled bowl, cover, and set in a warm place. Let rise for 45 minutes. *See note.
  5. Portion the dough equally into 8-10 pieces. Roll each piece into a cylinder. Using a rolling pin, roll each cylinder out into an oval, about ⅛th inch think.
  6. Heat a cast-iron pan or griddle over medium-high heat. Lightly oil the heated pan. Carefully add each flatbread to the pan; cook for 45 seconds to 1 minute. Flip, then cook another 30 seconds. 
  7. Store in an airtight container in the fridge for 1 week.

For the Chimichurri:

  1. Add all ingredients to a blender. Blend until smooth.
  2. Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. 

For the Chipotle Aioli:

  1. In the bowl of a food processor, add egg yolks and lemon juice.
  2. With the food processor on low, very slowly drizzle in the extra virgin olive oil and sesame oil. The mixture should be thick and creamy, like mayo.
  3. Add in the remaining ingredients, and pulse to combine.
  4. Store in an airtight container in the fridge for 1 week.

For the Cauliflower:

  1. Preheat the oven to 450 degrees.
  2. Toss the cauliflower in the avocado oil, pasilla chile, and kosher salt. *See note.
  3. Roasted for 15 to 20 minutes under brown & crispy.

For the Roasted Corn:

  1. If you leave the corn on the cob, heat a cast iron pan or griddle over medium-high heat. Toast the corn cobs for about 10 to 15 minutes, turning a few times to make sure all sides get charred. 
  2. If you cut the corn off the cob, heat a cast iron pan or griddle over medium-high heat. Heat the avocado oil, then toss in the corn. Toast for 5-8 minutes until charred. 

To Assemble the Flatbread (*See note):

  1. Preheat the oven to 425 degrees. 
  2. Place flatbreads in a single layer on a large sheet pan. 
  3. Spread 3-4 tbsp chipotle aioli over the flatbread; next spread 3-4 tbsp chimichurri. Cover with a light sprinkle of shredded Mexican cheese.
  4. Add ¼ cup roasted cauliflower. Sprinkle 3-4 tbsp roasted corn. Finish with ⅛ cup sliced tomatoes.
  5. Bake in the oven for 10 minutes. 
  6. Remove and garnish with Mexican crema and green onions.

Notes

For the Flat Bread Dough:

  • The amount of yeast in the flatbread will not produce a large rise.

For the Chipotle Aioli:

  • Make sure you use regular sesame oil and not toasted sesame oil. Toasted sesame oil is much darker in color, and its rich flavor will overpower the aioli.

For the Cauliflower:

  • If you can’t find pasilla chile powder, you can substitute any other kind of chile powder.
  • If your head of cauliflower is on the larger side, use the max amount of recommended avocado oil, pasilla chile, and salt.

To Assemble the Flatbread:

  • The amounts provided are recommendations. You can add as much or as little of each ingredient as you are building your flatbread.
  • Category: Appetizers and Snacks
  • Cuisine: American

Keywords: cauliflower flatbread, pasilla chile, chipotle chile, roasted cauliflower, roasted corn, cherry tomatoes, chipotle aioli, chipotle mayo, chimichurri, easy flatbread recipe, Seattle series