I try to keep a batch of these soccas in the freezer at all times. They’re one of my favorite things to eat year round! Make a lot of these crepes at once and you’ll always be in supply when you’re looking for some comfort AND healthy food, (no, they’re not mutually exclusive!). The richness and texture of these crepes is sort of like diving into a big bowl of fries…Well, maybe not exactly, but close. They’re made of chickpea flour, coconut oil (or ghee) and water making them super nutritious and high in protein, in particular. Top them with your favorite veggies or a basic salad and you’re good to go with a well balanced plate!
ROASTED CAULIFLOWER ASPARAGUS SOCCAS
- 1 cup chickpea flour
- 3/4 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 1/4 cup warm water
- 3 Tbsp coconut oil or ghee (if not vegan)
- 1/2 head cauliflower chopped into florets
- 1 Tbsp avocado oil
- 1/2 bunch asparagus cut into 2-inch pieces, and woody end trimmed off
- 1/4 cup dill chopped
- 4 handfuls salad greens
- 1/2 lemon juiced
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 4 Tbsp extra virgin olive oil
- sea salt to taste
Preheat oven to 400F.
Sift chickpea flour, sea salt and pepper together. Add warm water and melted coconut oil. Whisk well. Allow to sit for about 10 minutes.
In a flat skillet, heat coconut oil (or ghee) over medium high heat. Add batter to the pan. Tilt pan so the batter coats the bottom evenly as one large crepe. Cook for approximately 5 minutes, until bubbles have formed on the surface and the batter has turned opaque. Flip the crepe and cook on the other side for a couple minutes, until browned. Make 4 crepes in total. Remember to heat oil (or ghee) in the pan between batches to prevent sticking.
Toss cauliflower florets with 1 Tbsp avocado oil. Spread across a baking sheet in one layer and roast for 15 minutes, stirring halfway through cooking time. After 15 minutes, add asparagus to baking sheet. Cook cauliflower and asparagus for 7 more minutes.
Make dressing by whisking all ingredients together.
Assemble by topping each socca with roasted cauliflower, asparagus, dill, and salad greens. Drizzle dressing on top, to taste. Season with sea salt and pepper, to taste.