Cauliflower and Parmesan Farinata | Egg-Free

I haven’t cooked Farinata for so long, years in fact – so long that I have forgotten how good it is. So it is back on the menu, with cauliflower, onions and parmesan. Farinata tastes a little like an omelette, and cooked right, it will slide right out of the pan. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.

The idea for this farinata came from Ottolenghi’s recipe for Cauliflower Cake in Plenty More. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.

Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.

Similar recipes include Farinata with Tomatoes and Cheese, Farinata with Onions and Tomatoes, and Making Socca, Pudla and Farinata.

Or browse our Farinata dishes, Cauliflower recipes and all our dishes from Plenty More.

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Collection: Farinata, Socca, Pudla, Cheela, Giant Pakora – Making Chickpea Flour Pancakes

Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.

The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.

The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish.  Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.

See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.

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Farinata with Tomato, Onions and Cheese

A beautiful Italian snack

The use of chickpea flour for endless varieties of dishes fascinates me. Having made pudla again for lunch yesterday, I remembered that we hadn’t made farinata for a long time. It is great for a brunch with some salads.

The toppings for farinata are endless and only limited by your imagination. The key is to avoid juicy toppings. Today we added olive paste to the batter and topped the farinata with cheese.

You might also like to make Simple Farinata, and Farinata “Pizza”.

Are you after other Onion recipes? Try our deeply flavoured Confit d’Oignon (Onion Jam), Cucumber and Red Onion Salad with Mustard, and Onion Bhajji (Onion Fritters).

Browse all of our Farinata recipes here. Or explore our Italian recipes here. We have other Chickpea Flour recipes.

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Farinata with Onions and Tomatoes | Baked Chickpea Flour Batter

Devilishly more-ish.

Farinata is simply wonderful. It is a Besan (chickpea flour)-based baked dish that is wonderfully flexible with the ingredients that can be incorporated. Much like the Indian Pudla (Cheella/Puda), except farinata is baked in the oven rather than pancake-like fritters cooked on the stove top.

Today a simple dish indeed, using what was available on the kitchen bench. Simple maybe. Delicious definitely. Devilishly More-ish.

Farinata is good as a snack, for lunch with a salad, or even for breakfast.

Similar recipes include Chickpea Flour Socca, Farinata and Pudla.

Chickpea flour (besan, or gram flour) is very versatile. Have a look at our recipes using chickpea flour. Or browse our Italian recipes. Be inspired by our Late-Summer dishes.

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Farinata | Socca | Chickpea Flour “Pizza”

Baked chickpea flour farinata with a pizza topping.

There can’t be a more versatile ingredient than the chickpea – whole, crushed, blitzed or ground; soaked, cooked, dried or tinned. But it is when they are dried and ground that the excitement really begins. Chickpea flour (also known as Bengal gram, gram flour and besan flour) forms the basis of some of my favourite comfort food.

Chickpea flour is used by cuisines from France through to India (from Socca in France to Farinata in Italy, to Iranian gondi dumplings, to pudla in India, for example), an beyond that as well. It is a versatile cooking medium, even lending itself to batters for deep frying vegetables and other snacks. There are also cardamom flavoured biscuits, pistachio studded fudge, sev noodle snacks, delightful yoghurt curries, In India its use is ubiquitous, and Italy seems to have a wonderful understanding of its properties too. This nutty-flavoured flour has grabbed the attention of cuisines around the world .

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