It’s almost the end of fig season. I wasn’t expecting it to last this long but I’m not complaining! I saw some at the store and had to get them. Figs have two seasons – early summer and then fall. There are several varieties but the three most common varieties that I find at the grocery store are mission (black), adriatic (green), and turkey (brown). They have slightly different textures inside. They are sweet, chewy, and have tiny little edible seeds in the center. Figs are highly perishable and prone to injury! Make sure you take time to pick the best ones at the store. I always look at them carefully to see if they are over-ripe, sticky, or are damaged. You can remove the stem, wash them thoroughly, and eat them raw for a delicious snack. Figs go really well in savory and sweet dishes. They are wonderful in salads as well. Their unique flavor is great in breakfast items like yogurt, oatmeal, or chia seed pudding.
Flatbread is easy to make and so versatile. You can make the dough for this flatbread pretty quickly because it doesn’t require yeast. I used purple cauliflower because it has a wonderful color but white cauliflower will do just as well. The flavors in this flatbread are just scrumptious! The garlicky, lemony cashew cream sauce, spicy arugula, and sweet, chewy figs are a really tasty combination. This recipe makes a beautiful and delicious appetizer. You can easily double the recipe or make two if you are having a dinner party. You can also use this crust and sauce with pears and walnuts as a topping instead of figs. The topping combinations for this crust and sauce are endless. This go-to vegan crust recipe can be used to make any type of flat bread. It’s so easy!
This recipe does require you to soak cashews overnight or for at least 6 hours. If you don’t soak your cashews long enough, your sauce will end up tasting gritty. You will also need a high-powered blender or food processor to blend the cashews into a creamy sauce and also to make “rice” the cauliflower. Make sure to knead the dough well with your hands to make sure all of the ingredients are well combined. Use a rolling pin to create an oblong or circular shape for your crust. It’s easier to transfer the crust if you roll it out on a piece of parchment. Sprinkling some flour underneath will help keep it from sticking. I used a fork to pierce the dough so that it didn’t warp or bubble up in the oven. You will most likely have some leftover cashew cream sauce which is delicious on top of pasta or roasted vegetables. Make sure you take a picture and tag @thefriendlyepicurean on social media if you make this recipe!
Fig and Arugula Flatbread
- For the purple cauliflower crust:
- 3 cups purple cauliflower florets
- 1 cup all purpose flour
- 1 flax egg (mix 1 tbs flax powder in 3 tbs water and let sit for 10 minutes)
- 1 tbs olive oil + more to brush dough with
- 1/4 tsp salt For the cashew cream sauce:
- 1 cup raw cashews soaked in 1 cup water overnight and drained
- 1/2 cup water
- 1 clove garlic
- juice of 1/2 lemon
- 1/2 tbs olive oil
- 1/4 tsp salt Toppings:
- 3 fresh figs, thinly sliced
- 1 cup baby arugula
DirectionsFor the crust: Prepare flax egg by whisking together 1 tbs flax powder in 3 tbs water in a small bowl. Let sit for at least 10 minutes before using. Preheat oven 375F. Line a baking sheet with parchment paper – sprinkle with flour and set aside. Place cauliflower florets in a food processor or high powered blender and process until they reach a rice like consistency. Remove cauliflower from food processor and place in a clean towel or cheese cloth and squeeze out excess water. Place cauliflower, flour, flax egg, olive oil, and salt in a medium sized bowl. Use your hands to mix together thoroughly and form dough into a ball. Let dough rest for about 5-10 minutes. Use a rolling pin to roll out the dough lengthwise (on parchment paper sprinkled with flour) to about a 1/2 inch thickness. Prick dough with a fork all over. Brush dough with olive oil. Bake at 375F for about 30-35 min. For the sauce: Place cashews, water, garlic, lemon juice, olive oil, and salt in a food processor or high powered until smooth and creamy. Add 1-2 tbs of water to thin sauce if needed. Remove pizza crust from oven and allow to cool for about 15 minutes. Spoon cashew cream sauce over crust and top with arugula and sliced figs. Best if consumed immediately. May store leftover flatbread in the fridge for one day. May store cashew cream sauce for up to 3 days in the fridge.
- Approximate calories per 1/7 flatbread: 215 cal
2 thoughts on “Fig and Arugula Flatbread”
Looks gorgeous! Yum!
Thanks so much Jen!