Whole Roasted Tandoori Cauliflower Flatbreads

Ingredients

Cooks in:1 hour 30 minutes (mostly unattended)        Serves:4

• 1 large cauliflower, washed and trimmed
• 1 tsp garam masala
• 1 tsp tandoori spice mix (or curry powder)
• 1 tsp grated fresh ginger
• 1-2 Tbsp olive oil
• Sea salt and black pepper

To Serve

• ½ cup Greek or coconut yoghurt
• 1 small handful chopped fresh coriander or mint
• Lemon wedges
• 4 store-bought naan breads, or make your own Fuss-free Flatbreads

What to do

1. Pre-heat oven to 200°C

2. Mix together the yoghurt, spices, garlic, ginger, olive oil and a pinch of salt and pepper and spread over the whole cauliflower until well coated.

3. Transfer the cauliflower to a large oven-proof pot with a lid (or a deep baking dish and use foil to cover tightly) and bake for 30 minutes or until tender. Remove the lid and continue to bake for a further 30 minutes, or until golden.

4. Meanwhile, prepare your Fuss-free Flatbreads (if using store-bought, wrap them in tinfoil and add them into the oven with the cauliflower for the last 10 minutes of cooking).
- Mix together 1 cup self raising flour + 1/2 cup yoghurt + pinch salt, mix together and knead for a few minutes
- Divide the flatbread dough into 4 portions, roll out on a lightly floured surface and cook in a hot, dry griddle pan until golden and cooked through
- Brush with a little melted butter if you like, and then keep warm and soft by wrapping in a dish towel once cooked.

5. Serve the flatbreads topped with the yoghurt, roughly chopped cauliflower and a sprinkling of fresh coriander and lemon juice.

Notes
A delicious alternative to the flatbreads is to serve this alongside a big bowl of fluffy brown basmati rice mixed through with lots of fresh mint and coriander, a little finely chopped red onion and a squeeze of lemon juice.
You can also roast chickpeas along with the cauliflower for extra goodness and to make the recipe go further.

Photo Credit Henk Hattingh

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