curried cauliflower flatbread

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another great recipe from Mark Bittman at NYTimes.com with minor adjustments from me like using 2 part regular coconut milk to 1 part water i/o light coconut milk. appears to be a variation of gobi paratha.

high in fiber as it uses whole wheat flour and cauliflower (never knew cauliflower was so fiber rich). a serving of cauliflower also provides 91.5% of the DV for vitamin C and plenty of other vitamins and nutrients.

yields: 4-8 appetizer-sized servings
Ingredients
1 medium cauliflower (1 1/2 lb), trimmed and finely chopped
4 tbsp peanut oil, or grapeseed, corn or olive oil
salt and freshly ground black pepper, to taste
1 c whole wheat flour
1 c coconut milk
1/2 c water
1 tbsp curry powder, or more to taste
special equipment
10-inch oven-proof, non-stick (i love my cast-iron pan)
 
Directions
1. heat oven to 400ºF.
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 1 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 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 1 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.
 
Notes:
cornmeal for some of the flour suggested.

some potatoes, perhaps?

if you use a larger head of cauliflower (or don't roast 'til lightly browned) it's more like a soft frittata that doesn't hold together very well but still spicy with crispy edges...yumm!

recipe calls for light coconut milk, which i never buy so just replaced some of the coconut milk with water, which is basically light coconut milk...and probably flour filler to make it less watery.
Categories:
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsCooking Time   1 1/2 hours
Features   Dairy-Free, High-Fiber, Vegan, Vegetarian




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