Curried Cauliflower Flatbread

October  7, 2010
0 Ratings
  • Serves 8 appetizers/4 main
Author Notes

I so want to credit where I got this. It may have been Cook's Illustrated or The New York Times. I've tweaked it a little, lessening the oil and upping the curry powder (I love curry). Anytime I've made this, even for the most stubborn eaters, it's gone before it has a chance to fully cool. —Pamela Jane

  • 1 medium cauliflower, 1/2 pounds, trimmed and finely chopped
  • 3 1/2 tablespoons peanut, corn or grapeseed oil
  • 1 cup whole wheat flour
  • 1 1/2 cups light coconut milk
  • 1 1/4 tablespoons curry powder, or to taste
  • salt and ground black pepper
In This Recipe
  1. Heat oven to 400 degrees.
  2. 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.
  3. While cauliflower roasts, put flour into a bowl. Add a scant teaspoon of salt and coconut milk, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside.
  4. When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.
  5. 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.
  6. Bake for about an hour, or until flatbread is well browned, firm and crisp around edges. Check after 50 minutes. (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.

See what other Food52ers are saying.

  • Pamela Jane
    Pamela Jane
  • allie

2 Reviews

Pamela J. October 22, 2010
I'm so glad you tried it! When you mentioned 'peas,' my mind starting turning with ideas about chickpeas. Or chickpea flour. Maybe I'll try something with that...
allie October 21, 2010
I just made this -- it was my first flatbread attempt - and found it incredibly easy and fun to make. And the crust is both delicious and impressive! For my family's taste, the coconut milk was a bit overpowering, so am thinking about next time making it with a mix of water/coconut milk and seeing how that goes. Was also thinking it would be delicious with peas (no need to roast). I used a enameled cast iron pan and it released beautifully. Thanks for inspiring me to experiment with flatbread.