Cauliflower Curry Naan Flatbread
Pizza for dinner tonight...no wait...Indian! Why not have both!
Earlier this week, I showed you how to make a time saving raspberry pie called a galette. Now I am sharing a recipe for a naan flatbread pizza which is a huge time saver over traditional pizza. What is everyone going to do with all this time I am freeing up??
This recipe starts with pre-made naan bread. If naan hasn't crossed your radar yet, ask someone in your grocery store to point you in the right direction. The naan will get toasted in the oven until crisp then topped with a homemade curry sauce packed with flavor. Cumin and coriander spiced roasted cauliflower and chickpeas sit on top of the sauce and then comes the best part - paneer! Paneer is a unripened Indian cheese with a mild flavor. It will keep it's shape when heated. Once assembled, the naan goes back in the oven for just a few minutes. Boom. Indian style flatbread pizza!
Spicy curry powder is a pantry staple for many but in this recipe I chose not to use it. I used a low spice curry powder with tumeric, paprika and fenugreek. You can find the exact kind in the recipe below.
Cauliflower Curry Naan Flatbread
Naan flatbread pizza topped with a homemade curry sauce, cumin and coriander spiced roasted cauliflower and chickpeas and creamy paneer cheese
- 15 ounce can chickpeas, drained and rinsed
- 1 head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder (I used Frontier Co-Op Curry Powder*)
- 2 tablespoons all purpose flour
- 13.5 ounce can full fat coconut milk, warmed
- 8 ounces paneer, crumbled
- 4 naan breads (your choice: white, wheat or garlic)
- Salt and pepper, for seasoning
- Cilantro, roughly chopped (optional)
- Preheat the oven to 400 degrees and line two baking sheets with parchment paper
- Add the cauliflower and chickpeas to a large bowl and toss with olive oil, cumin, coriander, 1/2 teaspoon of salt and pepper to taste. Spread the mixture evenly on the two baking sheets. Bake for approximately 25 minutes until the cauliflower is nicely browned and the chickpeas are crunchy. Transfer to a bowl
- While the cauliflower and chickpeas are roasting, make the sauce. Add the butter to a medium pot over medium low heat. Once melted add the onion, garlic and ginger and season with salt and pepper. Cook until the onion is soft and translucent. Add the curry powder and cook until fragrant - about a minute or two. Add the flour and cook for another two minutes, stirring constantly. Slowly add in the coconut milk, stirring constantly. Bring to a low boil. Lower the heat and simmer until it thickens - keep in mind it will continue to thicken once off the heat. Set aside
- When the vegetables are done roasting, remove from the oven and raise the heat to 425 degrees. Place the naan breads directly on an oven rack and cook until crispy - about 5 - 7 minutes. Remove from the oven and place on the two cookie sheets used for the vegetables
- On each naan bread, spread 1/4 cup sauce. Top with the cauliflower and chickpea mixture then paneer. Place back in the oven and cook for approximately 5 minutes - the cheese should be shiny and starting to lightly brown. Note: paneer will retain it's shape
- Top each naan with cilantro if desired. Cut into slices and serve
- Note: There will be extra curry sauce. Serve on the side or save for another use * I did not use the commonly used spicy curry powder for this recipe. I used Frontier Co-op's curry powder which is a blend of turmeric, paprika and fenugreek (and other ingredients). It is not particularly spicy