Roasted Cauliflower and Coconut Milk Flat Bread from Mark Bittman. This looks very interesting--

Marilyn posted this recipe too- interesting but something is missing in the instructions

Okay, so you roast the cauliflower then toss it with curry powder and then what? Just fold it into the batter? Seems to me you might want to whirl it in a food processor first. Might be a bit lumpy otherwise.

 
The cauliflower is finely chopped before roasting.

I don't think it needs any more chopping, unless you want your flatbread to not have any lumps.

I'd be tempted to not chop the veggie quite so much. I like texture.

 
This is roasting in the oven as we e-speak. The only thing I'm doing different

is to saute the curry in a little ghee before I add it in. There was a thread here that mentioned raw curry may be the reason some folks don't like it.
I'm one of those so I'm giving that method a shot.

I was also going to roast an organic yam and add it in as well, but I'll leave it out to get a valid representation of the recipe as written.

 
Done and eaten....here's our take on it: boring, but fixable.

Did you ever have a stretch where your spice mojo is mo-stinko? Lately I've been over-salting salads, fish, shrimp, etc and Lar has just about given up getting anything edible.

Which meant that I didn't salt this dish at all. And it tasted like it: bland, bland, bland.

I cut each flowerette into thin slivers then cut those crosswise, then roasted for 20 minutes. Baked batter in a hot cast iron pan. The top surface isn't very pretty, but it looks like a cake when you flip it over.

In order not to waste a perfectly good meal, I got out the Chinese Chili/Garlic sauce (link), spread a good 1/2 tsp on each wedge of cauliflower flatbread and then smeared that with pine-nut hummus. Boy, we liked it then.

I think it would make a tasty appetizer cut into 1" squares with the paste and hummus piped on top. Certainly no one would guess what it is made up of. I couldn't taste the uniqueness of the coconut milk or the roasted cauliflower.

Otherwise I need to figure out how to spice up the bread by itself. (edited: I missed the 1 tsp of salt added in the text. In the video clip he adds 1/2 tsp salt.)

Appreciate comments on anyone else who tries this.

http://images.google.com/imgres?imgurl=http://ecx.images-amazon.com/images/I/51%252BbX8HrDhL._SL500_AA280_.jpg&imgrefurl=http://www.amazon.com/Lee-Kum-Kee-Chili-Garlic/dp/B0000CNU5H&usg=__hqe_VSa8vZ7CeYvE19UF6QW7RWE=&h=280&w=280&sz=18&hl=en&start=1&tbnid=

 
I have a couple of kinds of curry powder

and I tend to use a mixture when I am cooking.

I have Madras curry powder, and also Penzey's Hot curry powder. I usually use them half & half, unless I know that the intended consumers have delicate tastebuds.

I'm thinking I might do a 2/3 hot to 1/3 Madras if I make this.

 
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