Two-ingredient flatbreads with roasted cauliflower
Serves 2 - 4
Easy
Prep:
Cook:
Take cauliflower to delicious new heights by roasting it for a quick, easy veggie dinner. The recipe is so versatile – we've used curry powder to coat the veg, but you could use any spice blend or paste you like
Skip to ingredients
Units:
For the flatbreads
- 200g self-raising flourplus extra for dusting
- 200g Greek yogurtplus extra to serve
For the cauliflower
- 1 cauliflowercut into florets
- 2 red onionscut into chunks
- 1 tbsp mild curry powder
- 2 tbsp olive oilplus extra for brushing
Nutrition: Per serving (4)
- kcal357
- fat12g
- saturates4g
- carbs49g
- sugars9g
- fibre6ghigh
- protein11g
- salt1.41g
Method
step 1
Start by making the dough for the flatbreads. Combine the flour, yogurt and a pinch of salt in a bowl and bring it together to form a shaggy dough. Add a tablespoon of water if the dough feels a little dry. Cover and leave to rest for at least 10 mins (up to 30 mins) while you prep the cauliflower.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the chopped cauliflower and red onions onto a baking tray. Sprinkle over ½ tsp salt, the curry powder and oil and mix well. Roast in the oven for 25 mins until golden.
step 3
Meanwhile, divide the dough into 4 portions and roll each out into a roughly 15cm circle on a lightly floured surface. Heat a skillet or frying pan over a high heat. Cook each flatbread for a couple of minutes on each side, then brush over a little olive oil. Keep warm on a plate covered with foil while you cook the rest.
step 4
To serve, spread the extra yogurt out on a platter (or use hummus, if you prefer) and scatter over the cauliflower. Serve with the flatbreads for scooping.
