WHETHER you're following Veganuary or just trying to give more plant-based foods a go, Paul Hollywood's Italian Stonebaked Flatbreads are a store cupboard staple.

Completely vegan, they provide a versatile base to top with a variety of ingredients, from warm roasted vegetables to crunchy salads and your favourite flavoured houmous. Hand-stretched and made with extra virgin olive oil and durum wheat, the flatbreads are baked in a hot volcanic stone oven for a classic Italian flavour.

Best enjoyed warm, they can be heated in a hot dry pan, microwaved, oven-baked or even tossed on the barbecue.

If you're looking for inspiration, try this recipe for Moroccan Roasted Cauliflower & Chickpea Flatbreads (serves two):


2 Paul Hollywood Stonebaked Flatbreads

1 cauliflower

400g can of chickpeas, drained

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground cinnamon

200g tub of vegan houmous

2 handfuls of fresh spinach leaves

Dairy free yoghurt

Fresh mint leaves, chopped

Fresh coriander, chopped

Handful of pomegranate seeds


Trim and chop the cauliflower into bitesize florets and then toss together with the chickpeas, olive oil, cumin powder, turmeric powder and cinnamon powder.

Place onto a baking tray and roast in a pre-heated oven at 200°C (gad mark 6) for 20-25 minutes or until nicely golden brown.

Once the cauliflower and chickpeas are roasted, microwave the flatbreads for 30 seconds to warm and soften, and then spread with a layer of houmous before topping with a handful of fresh spinach leaves.

Scatter the cauliflower and chickpeas onto the flatbread and top with diary free yoghurt and the fresh herbs.

A sprinkling of pomegranate seeds adds a beautiful pop of colour and a fresh zingy flavour to complete the dish.