This 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.