Heat oven to 350˚F. Line baking sheet with aluminum foil or parchment paper.
In small bowl, combine chickpea flour, 1/3 cup room temperature water and 1 tablespoon olive oil. Stir in salt, to taste, and set aside 10–12 minutes.
In medium sauté pan, warm 1 tablespoon oil over medium heat. Add garlic and shallots, and cook 2 minutes. Add cauliflower and parsley, and season with salt, pepper and red pepper flakes. Cook, stirring occasionally, until cauliflower is tender, about 4 minutes.
Transfer vegetable mixture to heat-proof bowl and set aside.
Wipe oil from sauté pan and return to medium heat. Add 1 tablespoon oil, tilting pan to coat. When oil is hot, pour in half of the chickpea flour mixture. Tilt pan again to coat and spread batter into wide pancake.
Cook 1–2 minutes, until underside is lightly browned. Use spatula to flip and cook until lightly browned, 1–2 minutes. Transfer pancake to prepared baking sheet. Repeat process with remaining tablespoon oil and pancake batter.
Divide cooked vegetables between the pancakes, and sprinkle each with cheese, salt and pepper. Bake until cheese is just melted, about 2–3 minutes.
Remove from oven and top with Greek yogurt, cauliflower (if you like), salt and pepper. Serves 2.