Use a mixture of colorful cauliflower if you find them in your market (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.
1 large cauliflower (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
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt
Juice of half a lemon
4 prepared naan breads or flatbread crusts
1/2 cup crumbled feta
3 tablespoons plain Greek-style yogurt
1 cup hummus
Handful fresh cilantro leaves
Crushed red chili pepper or Aleppo pepper
Heat oven to 450 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.
Recipe by Familystyle Food at https://familystylefood.com/curry-spiced-roasted-cauliflower-flatbread/