First posted: Jul 27, 2021

Middle Eastern Roasted Cauliflower Flatbreads


I’m so excited to share more cosy Winter veggie love with you thanks to my friends at @McCain. These Middle Eastern Roasted Cauli Flatbreads could be on your plate in 20 minutes today, and they’re packed full of plant-based goodness, perfect for mid-week family feasting during this chilly weather. Give them a bash soon, and don’t forget to sign up to the McCain newsletter to get new recipes, ideas and inspo in your inbox every week xx



Cooks in:        Serves:4

For the Cauliflower
  • 1 Tbsp olive oil
  • 1 tsp dukkah or za’atar spice mix (or mix ground coriander and ground cumin)
  • ½ tsp sumac
  • S + P
  • 3 cups McCain cauliflower florets
  • You will also need 4 store-bought naan breads
To Serve
  • Home made or store bought hummus
  • Quick pickled onion (mix together 1/2 red onion thinly sliced and mixed together with 1 Tbsp sugar, ¼ cup red wine vinegar and ¼ cup water)
  • Roughly chopped fresh mint and parsley

What to do

1. Pre-heat oven to 200C

2. Place the cauliflower in an ovenproof dish with a lid (or use tinfoil). Drizzle the cauliflower with the olive oil, coat with the spices, season with salt and pepper and transfer to the pre-heated oven for 20 minutes with the lid on, then remove the lid and roast for a further 15 minutes or until golden and fragrant.

3. Meanwhile, mix together your flatbread dough and knead for a few minutes until smooth. Divide into 4 portions, roll out to just under 1cm thick using a rolling pin. Brush lightly with olive oil and grill for 2-3 mintues on each side in a hot griddle pan until golden and cooked through.

4. Prepare your toppings and serve immediately when the cauliflower and flatbreads are ready.

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