Curried Cauliflower and Coconut Milk Whole Wheat Flatbread
1 medium, trimmed and finely chopped
such as canola oil, olive oil, corn oil...
salt and black pepper
or to taste
Preheat oven to 400℉ (200℃).
Add cauliflower in a roasting pan, drizzle with a tablespoon of oil, sprinkle with salt and pepper and toss until evenly coated.
Spread evenly into a single layer and roast until tender and evenly browned, tossing halfway through, for a total of about 18 minutes.
While cauliflower roasts, add flour into a bowl.
Whisk in ¾ teaspoon of salt and coconut milk to eliminate lumps.
Batter should feel like the pancake batter. Set aside.
When cauliflower is done, sprinkle curry powder over the cauliflower and toss until well coated.
Fold cauliflower into batter.
Pour remaining oil into a 10-inch nonstick ovenproof skillet and place into oven.
Wait 2 to 3 minutes to heat up the oil, then carefully remove pan out of the oven, pour in batter, spread it evenly into a layer and return skillet into oven.
Bake for about 55 to 60 minutes, or until flatbread is nicely browned, firm and crisp around edges. (It will release easily from pan)
Allow it to rest for a few minutes.
Transfer onto a cutting board and cut into wedges.