Category
Main
Serves
4-5
Cook
1 hour
Ingredients
For the spiced cauliflower 1 small/medium cauliflower 2 tsp cumin seeds 2 tsp ground coriander 2 tsp paprika 1 tsp smoked paprika Good pinch chilli flakes Salt and black pepper 2 tbs olive oil For the flatbreads 200g Wholemeal self-raising flour 100g Strong white bread flour (or just plain flour) ½ tsp salt 2 tbs Sesame seeds (black or white or a mix of both) 300g natural yogurt 2 tbs butter (optional) Avocado dressing 2 ripe avocados 1 lime, juice only 5tbs soured cream Pinch salt 2 tbs water or milk To serve ¼ small red cabbage 2-3 spring onions 6 cm piece cucumber, diced Lime wedges
Instructions
- Cut the cauliflower into small florets.
- Mix together all the spices with the salt and pepper in a large bowl. Add the oil and stir then add the cauliflower florets. Toss well to make sure it’s all coated in the spicy oil.
- Transfer the cauliflower to large baking tray (you may need two) and spread out into an even layer. Roast in the oven at 180°C/160°C fan/ Gas 4 for about 20 minutes or until just tender in the middle.
- Meanwhile make the flatbreads, slaw and avocado dressing. For the dressing, blitz the avocado flesh with the sour cream and lime juice in a mini food processor or blender and season with a pinch of salt. Add a couple of tablespoons of water or milk until thin enough to drizzle. Transfer to a bowl and pop in the fridge.
- For the slaw, finely shred a chunk of red cabbage and slice the spring onions then mix together with a tiny bit of oil, a squeeze of lime, some chopped coriander and a pinch of salt. Set aside.
- For the flatbreads, mix together the flours, salt and sesame seeds in large mixing bowl.
- Melt the butter. Make a well in the flour and add in most of the yogurt then pour over the melted butter (if using).
- Mix with your hands to form a dough, adding the rest of the yogurt if needed. The dough will be quite soft and a little bit sticky. Knead for just a minute to make the dough smooth then divide into 10-12 pieces and roll each into a ball.
- Lightly dust a clean work surface with a little flour and roll out the flatbreads to about 8-10cm diameter then cook a few at a time in your Disney inspired frying pan over medium heat (no need to add any oil). Once cooked, stack the flatbreads in a clean dry tea towel to keep them warm while you cook the rest.
- To serve, pile some roasted cauliflower onto your flatbread with some slaw, then drizzle over some avocado dressing. Serve with lime wedges for squeezing over.
The cauliflower is coated in a blend of fragrant spices like cumin, coriander and smoky paprika, which lend it a wonderful depth of flavour when roasted until tender.
The flatbreads, made with a mixture of nutty whole wheat and white flours, are studded with toasted sesame seeds for extra crunch and nuttiness. Served alongside the roasted cauliflower, they're perfect for scooping up every last bit of the creamy avocado dressing.
This dish makes for a delightful and satisfying plant-based meal. Customize it with crisp shredded red cabbage, diced cucumber, and a squeeze of fresh lime for brightness. Whether as the main course or as part of a larger spread, this flavourful combination is sure to impress.
