Breakfast

Cauliflower Chickpea Omelette

One big vegan omelette of rested chickpea batter with grated raw cauliflower, raw onion and parsley, cooked slowly under a lid and flipped once.

GF NF SF
Tag key
  • GF Gluten-Free
  • NF Nut-Free
  • SF Soy-Free
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Total 5h 55m
Prep 15 min
Cook 40 min
Marination 5h
Servings 4
Difficulty Easy

Ingredients

Batter

Vegetables

For the pan

Watch the video

Instructions

  1. Whisk the chickpea flour with the water, 2 pinches of salt and a little black pepper until smooth, then leave the batter to rest for 5 hours.

    Overhead view of freshly whisked chickpea batter in a glass bowl on a wooden board
    Tip: The rest keeps the batter free of lumps: it turns creamy, not liquid. In our video it rested only about 12 minutes.

  2. Grate the raw cauliflower, thinly slice half an onion and chop about 1 tbsp of parsley (or chives).

    Raw cauliflower rubbed on a flat green grater over a wooden board

  3. Stir the cauliflower, the raw onion and the herbs into the batter: it should be thick, not runny.

    Overhead view of grated cauliflower, onion and parsley being stirred into the batter with a green spatula

  4. Grease a really non-stick pan with about 1 tbsp of olive oil.

    Close-up of olive oil drizzled in loops over a speckled non-stick pan

  5. Pour in all the batter and spread it into one big round. Cook on low heat with the lid on for 20 minutes.

    Overhead view of the batter spread into one round in a black non-stick pan on an induction hob
    Tip: Keep the heat low so the bottom browns without burning.

  6. Turn the pan over onto its lid (or a large plate), slide the omelette back in golden side up and cook the other side for 20 minutes on low heat with the lid on.

    The golden-brown omelette slid from the lid back into the pan
    Tip: In our video the pan was turned over onto its flat glass lid; a plate wider than the pan works the same way.

  7. Turn it out onto a plate, cut into wedges and salt to taste.

    A knife cutting the golden omelette into wedges on a plate, a fork holding it

FAQ

Do I really need to rest the batter for 5 hours?

The recipe rests it for 5 hours so the chickpea flour absorbs the water and the batter turns creamy with no lumps. On the day of our video it rested only about 12 minutes before the vegetables went in, and the omelette still set and flipped in one piece.

How do I flip such a big omelette?

Put a flat lid or a plate wider than the pan on top, turn the pan over in one move so the omelette lands on it, then slide it back into the pan golden side up. Wait until the edges have set and the top is no longer liquid.

Is it gluten-free?

Every ingredient is naturally gluten-free, but chickpea flour can be milled alongside wheat. If you need it strictly gluten-free, use a chickpea flour labelled gluten-free.

What does the nutrition estimate include?

The chickpea flour, the cauliflower, half an onion, the parsley, 1 tbsp of olive oil and the 2 pinches of salt in the batter, for 4 servings. It leaves out the black pepper and any salt added after cooking.

Interactive Nutrition Map

Recipe ingredients

  • chickpea flour200 g
  • water300 ml
  • unrefined sea salt2 pinch
  • raw cauliflower300 g
  • onion0.5 medium
  • fresh parsley1 tbsp
  • extra virgin olive oil1 tbsp

Per serving

232kcalCalories
11.6gProtein
31.5gCarbs
6.6gFat
6.7gFiber
Sodium127 mg6% DV
Potassium668 mg14% DV
Calcium42 mg3% DV
Iron2.8 mg16% DV
Magnesium96 mg23% DV
Vitamin C37.1 mg41% DV
Vitamin A2 µg0% DV
Vitamin K18.8 µg16% DV
Folate264 µg66% DV
Vitamin B120 µg0% DV

Estimated per serving from ingredients with nutrition data. Ingredients excluded from calculation are not represented. Missing data may understate values. Daily Values (DV) are based on 2,000 calories.

The Story Behind This Dish

This is one big vegan omelette for 4 people, made without eggs. Chickpea flour and water rest into a creamy batter, then grated raw cauliflower, raw onion and parsley go in, and the whole round cooks slowly under a lid in a non-stick pan.

After 20 minutes the pan is turned over onto its lid and the omelette slides back in golden side up for another 20. Cut it into wedges and salt it at the table; it works as a main dish or a savoury breakfast.

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