CURRIED CAULIFLOWER FLATBREAD

Curried Cauliflower Flatbread image

Provided by Mark Bittman

Time 1h30m

Yield 4 to 8 appetizer servings

Number Of Ingredients 8

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Ingredients

1 medium cauliflower (1 1/2 pounds), trimmed and finely chopped
4 tablespoons peanut oil, or grapeseed
4 tablespoons corn or olive oil
Salt
ground black pepper
1 cup whole wheat flour
1 1/2 cups light coconut milk
1 tablespoon curry powder, or more to taste

Steps:

Heat oven to 400 degrees. Put cauliflower in a roasting pan, drizzle with a tablespoon of oil, sprinkle with salt and pepper and toss. Spread into a single layer and roast until tender and nicely browned, tossing with a spatula halfway through, for a total of 15 to 20 minutes.
While cauliflower roasts, put flour into a bowl. Add one teaspoon of salt and coconut milk, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside.
When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.
Pour remaining oil into a 10-inch nonstick ovenproof skillet and put in oven. Wait a couple of minutes for oil to get hot, then carefully remove pan, pour in batter, spread it into an even layer and return skillet to oven. Bake for about an hour, or until flatbread is well browned, firm and crisp around edges. (It will release easily from pan when it is done.) Let it rest for a couple of minutes before turning it out and cutting it into wedges.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 2 grams