Moroccan stuffed bread with cauliflower

Recipe by Damaris Beems
0.0 from 0 votes
Course: Bread, ApetizerCuisine: Moroccan




Cooking time


Total time



In the restaurant we always start with two starters, one of which is usually a sandwich. But one that is made interesting. Not just any bread. And this is one of those. Delicious, surprising and beautiful to see. That’s nice as well.


  • 300 gram flour

  • 200 gram fine semolina (semoule)

  • 200 gram salted plant based butter

  • 0,5 Cauliflower

  • 1 table spoon turmeric

  • 3 cloves garlic

  • 150 ml olive oil

  • salt

Cooking time

  • Mix the flour with the semoule, 2 teaspoons salt and 300 ml lukewarm water. Knead the dough until it feels wonderfully soft. This could take a while. Melt the butter with the olive oil, soak your hands with it and knead the dough into two balls. Let it rest for a while at room temperature.
  • Divide the cauliflower into florets and grind them fine in a food processor. Add the garlic cloves, the turmeric, the rest of your olive oil/butter mixture, salt and pepper.
  • Preheat the oven to 225 degrees. Now roll out each ball well into a dough that is as thin as possible. Spread half of your cauliflower mixture on the dough, over the entire surface. Then gently roll the dough into a snake. You can now also twist the dough tube into a spiral if you want. Or leave it long if you want to slice it later.
  • Place the bread in the oven and bake for 20 minutes until golden brown.

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