Curried Cauliflower Flatbread
- Total Time
- 1½ hours
- Prep Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium cauliflower (1½ pounds), trimmed and finely chopped
- 4tablespoons peanut oil, or grapeseed
- 4tablespoons corn or olive oil
- Salt
- ground black pepper
- 1cup whole wheat flour
- 1½cups light coconut milk
- 1tablespoon curry powder, or more to taste
Nutritional analysis per serving (6 servings)
288 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.
- Step 4
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.
Private Notes
Comments
The original recipe, printed in the NYT on Wednesday, April 22, 2009, called for a total of 4 tablespoons of oil. This online version has left out a small but important word, “or”. I have made the recipe multiple times and thought that the 4 T oil were fine.
Used a food processor to get a fine even chop; took 25 minutes to roast; used full fat coconut milk; used 5 T oil in total, 1 to roast, 4 for the pan which was too much. Took about 35-40 minutes in the oven. Easy to make and delicious. Will make again (with less oil)
There are two important items in this recipe that totally change the result (for a scattered cook like me): weigh the cauliflower & measure coconut milk precisely or you will end up with more of a latke-type pancake than a flatbread. This never turned into a bread consistency but did form a nice outer crunch with very soft inside. The batter had consistency of thick pancake batter so I thought it was right. For all the effort I probably won't make again. The taste was just ok.
Is there a gluten free sub for the whole wheat flour?
Made 11/8/2020 - didn’t have as much cauliflower as the recipe calls for - resulted in a very salty flatbread - also didn’t quite get completely cooked
I cooked again today Followed the recipe and did not put more then 1/1/2 cup coconut milk It came out better than great Excellent way to eat cauliflower. Just loved it Once you know how to make it it’s great !
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