Curried Cauliflower Flatbread

flatbreadThis delicious flatbread is a variation of a recipe from New York Times writer Mark Bittman. Serve it with a meal or as an appetizer.

1 medium cauliflower head, finely chopped
4 tablespoons olive oil (divided)
1 teaspoon each salt and ground black pepper
1 cup whole wheat flour
I can of coconut milk (or substitute 2 1/4 cups of regular milk)
2 teaspoons curry powder
1 teaspoon turmeric
1 clove garlic, minced


  • Heat oven to 400 degrees.
  • Toss cauliflower with two tablespoons of olive oil, salt and pepper and place in a roasting pan. Spread into a single layer and roast until tender and nicely browned (10 to 15 minutes). Stir occasionally.
  • Place flour into a bowl. Add coconut milk and whisk together. The mixture should be about the consistency of pancake batter.
  • Sprinkle the roasted cauliflower with curry powder and turmeric and toss. Add garlic and fold cauliflower into batter.
  • Add two tablespoons of olive oil to a 10-inch oven-proof skillet and put in oven. Heat for a few minutes.
  • Once oil is hot, remove skillet from the oven and add batter. Spread evenly.
  • Return skillet to oven and bake for about 45 minutes, or until flatbread is well browned and the edges are crispy.
  • Let it rest for five minutes, then cut into wedges.

Serve warm or at room temperature. Serves six to eight.

2 Responses to “Curried Cauliflower Flatbread”

  1. quick cash says:

    Well these sound just so delicious and nutritious. I really like the fact that there is cauliflower in it because I bet you can’t even taste it and give it to your kids that way they eat nutritious and don’t even know it. Well thanks for the great recipe and detailed instructions.

  2. Julie says:

    I came through Nourishing Gourmet. I am very interested in this cauliflower pancake–it sounds similar to something I had at an Indian restaurant once–glad to find out how to make it. Thanks.

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