Curried Cauliflower with Naan
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This recipe combines roasted cauliflower with curry spices to make a vegetable salad and flatbread sandwich in one! Top warm naan bread the cauliflower, hummus, yogurt and feta.
I think of this curry-spiced cauliflower flatbread as a hearty “salad pizza.” Creamy hummus spread on warm, pillowy naan bread serves as the base, making this whole concoction a tasty and satisfying lunch or snack.
Cauliflower can be a little bland and one-note on its own, which is why I’m a big fan of roasting it and seasoning it with bold, spicy flavors (check out my recipe for roasted cauliflower with chickpeas to see what I mean).
My tips and serving suggestions
- Use your favorite prepared hummus or make your own — I’m partial to my recipe for homemade creamy hummus.
- Throw some baby salad greens on top of your flatbread to make it more salad-y.
- To save time, roast the cauliflower ahead of time, then assemble and heat the flatbreads in minutes when you’re ready to eat.
- Ghee is clarified butter used in Indian cooking. It’s nutty, rich and absolutely delicious in this recipe. But don’t worry if you don’t have it — regular sweet unsalted butter is just as good.
Curried Cauliflower with Naan
Ingredients
- 1 large cauliflower (about 2 pounds), cored and cut into bite-size florets
- 1 small red or yellow onion, halved and thinly sliced
- 2 tablespoons melted ghee or butter
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- Juice of half a lemon
- 4 prepared naan breads or flatbread crusts
- ½ cup crumbled feta
- 3 tablespoons plain Greek-style yogurt
- 1 cup hummus
- Handful fresh cilantro leaves
- Crushed red chili pepper or Aleppo pepper
Instructions
- Heat oven to 450 (225 C) degrees.
- Put the cauliflower and onion in a large bowl and toss with the ghee and olive oil.
- Heat the cumin and coriander seeds in a small skillet over medium heat until they start to become fragrant, about 5 minutes. Transfer to a mortar and crush the seeds.
- Combine the cumin and coriander with the paprika, black pepper, turmeric and salt until blended. Sprinkle over the cauliflower and toss it coat evenly with the spices. Add the lemon juice and toss again.
- Put the cauliflower mixture on a rimmed baking sheet and roast 25-30 minutes, until tender and golden brown.
- Heat the naan on the oven rack for 10 minutes. Stir the feta and yogurt together.
- To serve: Spread each naan with some hummus, then top with some cauliflower. Spoon some of the yogurt mixture randomly over the naan. Sprinkle with cilantro and chili pepper.
Karen’s Notes and Tips
- Use a mixture of colorful cauliflower if you find them in your market — there’s no difference in flavor, but they look great!
- If you don’t have whole cumin and/or coriander seeds, use 1/2 teaspoon of the ground spices instead.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This is cauliflower flat bread is absolutely delicious. I have made it many times, following the recipe exactly and it is always amazing. I often cook up the cauliflower mixture and freeze it for a quick go to. I once offerred the leftovers to a weekend guest …. he was very happy to take it all home!
Glenda I’m SO happy to know that!
I love roasted cauliflower, what a delicious flatbread!
Thanks Laura!