Delicious fluffy little mounds of flatbread topped with creamy mint coconut sauce, tandoori roast cauliflower and tangy quick pickled onions–incredible!
I love the flavours here–fluffy little mounds of flatbread topped with creamy mint coconut sauce, tandoor roast cauliflower and tangy quick pickled onions–an amazing taste and texture combination!
They make a really fun family dinner and are brilliant for entertaining, with some extra nibbles, like dips, etc.
Tips;
Make sure you dollop on generous amounts of the tasty mint sauce.
You don’t have to use a yeasted dough–if you want a speedy version, you can use my quick flatbread recipe.
I also love the cauliflower on top of dal or hummus.
The pickles are also great on top of dal, curry, or in tacos.
I hope you love this. Let me know if you make it. xxx.
Delicious fluffy little mounds of flatbread topped with creamy mint coconut sauce, tandoori roast cauliflower and tangy quick pickled onions–incredible!
Prep time: 1 hour hr
Cook time: 40 minutes mins
8 servings
No ratings yet
Ingredients
For the dough
- 400 g white flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 350 ml luke warm water
- Mix–leave for a few minutes
For the tandoori cauliflower
- 1 large cauliflower cut into small florets
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp sea salt flakes
- Pinch chilli flakes
- Juice 1 lemon
- 5 tbsp coconut yogurt
For the pickled onions
- 1 medium red onion thinly sliced
- 50 ml apple cider vinegar
- 1/2 tsp coriander seeds
- 2 tsp maple syrup
- 1/2 teaspoons sea salt
For the mint yogurt
- 6- 8 tbsp coconut yogurt
- 4 tbsp fresh mint shredded
- Juice 1/2 lemon
- 1 tbsp olive oil
- 1/2 tsp sea salt
For the toppings
- Mint
- Coriander
- Chilli flakes
Instructions
To make the dough
Add the dry ingredients to a large bowl–mix well.
Mix in the olive oil with the lukewarm water.
Bring together until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
Add back to the bowl and cover with a damp cloth for about a hr.
Transfer back onto the floured chopping board and knead again to knock back.
To make the tandoori cauliflower
Add the dressing ingredients to a large bowl and mix to combine. Now add the cauliflower and toss to combine.
Transfer to a large roasting pan. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until cooked and crispy on the edges. Remove from the oven.
To make the pickles
Add all the ingredients to a jar and stir to combine.
To make the coconut mint sauce
Add all the ingredients to a jar and mix to combine.
To make the pizzas
Heat the oven to 180C and lightly oil two large baking trays.
To make 8 mini pizzas–Divide the dough into eight, then roll out the dough on a floured chopping board. Place on the baking trays.
Bake for 15 minutes, until the crust is cooked and a little golden.
Remove from the oven and then top with the mint sauce, cauliflower and pickled onions. Add fresh mint, coriander and chilli flakes.
Print Recipe Pin Recipe
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Cauliflower, Coconut Liquids or Onions
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Creamy Coconut Dal with Tarka and Mini Flatbreads
Spiced Whole Cauliflower with Smoky Tomatoes and Salsa
Asian Style Cabbage Pancakes
Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Discuss this Recipe with Niki
4 Responses
Delish!! Do we roast cauliflower at 180 too?
Reply
Yes, sure do!
love, niki xxReply
I will Adde this recepie to my ”vegan repertoar” ❤️ ❤️
Reply
Fantastic! xx
Reply
Buy Me a Coffee
If you’ve enjoyed using my recipes, I’d love you to support my blog.
I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.
To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.
Thank you, and much love, Niki xxx
(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)
Cookie Consent
Our website uses cookies to provide the necessary website functionality, improve your experience and analyse our traffic. By Clicking "Accept", you agree to our Privacy Policy and cookies usage. Not consenting or withdrawing consent may adversely affect certain features and functions.
FunctionalAlways active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage optionsManage servicesManage vendorsRead more about these purposes
View preferences
{title}{title}{title}
Get my Free Top 5 Recipes using Herbs eBook...
Privacy Policy
