Home
Premium
Two-ingredient flatbreads with roasted cauliflower

Two-ingredient flatbreads with roasted cauliflower on a serving platter

Two-ingredient flatbreads with roasted cauliflower

Name: Two-ingredient flatbreads with roasted cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200g self-raising flour plus extra for dusting; 200g Greek yogurt plus extra to serve; 1 cauliflower cut into florets; 2 red onions cut into chunks; 1 tbsp mild curry powder; 2 tbsp olive oil plus extra for brushing

Chetna Makan

Save recipe

Serves 2 - 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.3 ratingsRate

loading...

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

Egg-free

Low sugar

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beetroot hummus

A star rating of 4.4 out of 5.33 ratings

Rainbow winter dips & crudités

A star rating of 4 out of 5.2 ratings

Chorizo & prawn skewers

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the flatbreads

200g self-raising flour

plus extra for dusting
200g Greek yogurt

plus extra to serve

For the cauliflower

1 cauliflower

cut into florets
2 red onions

cut into chunks
1 tbsp mild curry powder
2 tbsp olive oil

plus extra for brushing

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (4)

kcal357
fat12g
saturates4g
carbs49g
sugars9g
fibre6g

high
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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now