I’m a fan of Mark Bittman, and this recipe came from his NYT series ‘The Minimalist.’ Online, the version of this recipe comes with a video. It’s delicious!
1 medium cauliflower (1 1/2 pounds), trimmed and finely chopped
4 tablespoons peanut oil, or grapeseed, corn or olive oil
Salt and ground black pepper
1 cup whole wheat flour
1 1/2 cups light coconut milk
1 tablespoon curry powder, or more to taste.
1. Heat oven to 400 degrees. Put cauliflower in a roasting pan, drizzle with a tablespoon of oil, sprinkle with salt and pepper and toss. Spread into a single layer and roast until tender and nicely browned, tossing with a spatula halfway through, for a total of 15 to 20 minutes.
2. While cauliflower roasts, put flour into a bowl. Add one teaspoon of salt and coconut milk, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside.
3. When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.
4. Pour remaining oil into a 10-inch nonstick ovenproof skillet and put in oven. Wait a couple of minutes for oil to get hot, then carefully remove pan, pour in batter, spread it into an even layer and return skillet to oven. Bake for about an hour, or until flatbread is well browned, firm and crisp around edges. (It will release easily from pan when it is done.) Let it rest for a couple of minutes before turning it out and cutting it into wedges.
– The New York Times, April 17, 2009