Roasted Cauliflower Flatbread Recipe

A deliciously easy recipe for a mid-week meal. You can make your own flatbreads or buy them from the supermarket - depending on baking skills and time availability! We' created a black garlic yogurt but you could also use tahini and yogurt as an alternative.

Roasted Cauliflower Flatbread Recipe

Ingredients

  • 1 head of cauliflower, broken into florets

  • 400g can chickpeas, drained and rinsed (or 125g of dried chickpeas, soaked overnight and cooked until soft)

  • 1/2 tsp chilli flakes

  • olive oil

for the yoghurt

  • 8 large or 16 small black garlic cloves (35g)

  • 200g Greek yogurt

  • 1½ tsp lemon juice

to serve

  • 2 flatbreads

  • 2 tbsp chopped flat leaf parsley (optional)

  • 1/2 tsp sumac (optional)

Method

  1. Heat oven to 200C/180C fan/Gas 6.

  2. Put the cauliflower and chickpeas into a large roasting tray. Sprinkle over the chilli flakes and a good pinch of salt and pepper. Drizzle with olive oil and mix together until evenly coated. Roast in the oven for 30 minutes, until the cauliflower is tender and the chickpeas are crispy.

  3. As the cauliflower is roasting, make your yoghurt dressing. Place the black garlic cloves in the small bowl of a food processor with a third of a teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yogurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a bowl.

  4. When the cauliflower is ready, remove from the oven. Spread the yoghurt mixture over your flatbreads, arrange the cauliflower and chickpeas over the top. Sprinkle with the parsley, nigella seeds and sumac. Enjoy!

Nicola Hearn