This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.
This variation was inspired by Sarah Britton’s My New Rootsrecipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!
2-3 medium sweet onions
2 tbsp of coconut oil
himalayan sea salt
2 teaspoons of balsamic vinegar
2 bunches of asparagus (all green, or add in white or purple to jazz things up)
1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
2 oz. goat feta
cracked black peppers
olive oil to garnish
Socca Ingredients: (makes 4-6)
1 cup chickpea flour
3/4 tsp himalayan sea salt
1/2 tsp cracked black pepper
1 1/4 cup warm water
3 tbsp coconut oil, plus extra for cooking crepes
To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.
For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.
Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.
Cauliflower is seriously underrated and often overlooked. I’m hear to tell you it’s not! It’s neutral flavor and versatility makes it an ideal choice to spice up, season and prepare to exactly how you like. Not to mention it’s low in cost and has great nutritional content.
This cruciferous vegetable is an excellent source of Vitamin C, K, B6, fibre, folate, pantothenic acid,and manganese. Low in saturated fat and cholesterol, cauliflower is also a good source of protein, thiamine, riboflavin, phosphorus, and potassium. All these powerful properties help reduce the risk of cancer, most notably lung, colon, breast, ovarian, and bladder. So time to load up on this veg!
These cauliflower chickpea taco’s are incredible. I recently was introduced to this amazing meatless dish a couple weeks ago and I’ve made it several times since. It’s super easy, delicious, and the cost per meal is ridiculous. Originally found on She Likes Food (Yea I do!)
1 head of cauliflower
1¼ cup of cooked chickpeas
1 teaspoon olive oil
10-12 corn tortillas or desired shell (I’ve used lettuce wraps, which are super delish!)
You can adapt the seasoning based on what you might have on hand in your spice cupboard – be inspired. 🙂
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoons salt
1 teaspoon chili powder
1 teaspoon dry mustard
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
½ cup of veganasie, mayonnaise or miracle whip salad dressing
½ teaspoon dijon mustard
1 teaspoon pure maple syrup
1½ teaspoon apple cider vinegar
¼ teaspoon celery salt
1 pinch black pepper
Juice of one lime
Pre-heat oven to 375 degrees F.
Prepare slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
In a small bowl add all of the seasoning ingredients and mix together.
Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with seasoning. Toss everything together with your hands so that cauliflower and chickpeas are coated with spices. Place the sheetpan in the oven and bake for about 25-35 minutes (flipping occasionally).
If desired, warm up corn tortillas in the oven. Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with your favourite toppings if you desire – I love adding avocado here!
The next best thing about this dish, is the leftovers! Warm up the filling the following day and use it as a salad topper – delish!