Curried Cauliflower Flatbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds cauliflower |
2 tablespoons olive oil |
1/2 tsp salt |
1/2 tsp ground black pepper |
1/2 cup whole wheat flour |
1/2 cup oat flour |
1 cup water |
1 tablespoon curry powder |
Directions:
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.
2. While cauliflower roasts, put flour into a bowl. Add one teaspoon of salt and water, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside.
3. When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.
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.
5. Yield: 4 to 8 appetizer servings.
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