Middle Eastern Cauliflower Flatbread

This crispy curried flatbread is jam-packed with unexpected flavors. A satisfying Jif® Squeeze creamy peanut butter curry spread over grilled flatbread topped with za’atar-roasted cauliflower, peppers and pickled onions. Finished fresh with pomegranate seeds and lemon zest.

Servings: 5

Prep Time: 20 minutes

Cook Time: 5-10 minutes


For the Spread, yields 2 1/2 cups
  • 2 cups Jif Squeeze Creamy Peanut Butter
  • 1/2 cup unsweetened coconut milk
  • 2 tablespoons curry seasoning
  • 1/4 teaspoon kosher salt
  • 10 cups, cauliflower, bite-sized florets
  • 1 tablespoon + 2 teaspoons za'atar seasoning
  • 5 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoon black pepper
  • 2/3 tablespoon roasted red bell peppers, julienned
  • 5 tablespoons pomegranate seeds
  • Zest of 3 lemons
  • 5 tablespoons pickled red onion slices
  • 1 tablespoon + 2 teaspoons fresh cilantro, chopped


  1. Preheat oven to 400°F.
  2. For the curry spread, combine all ingredients in a mixer fitted with the paddle attachment and mix until uniform. Reserve refrigerated for up to 5 days. 
  3. Season cauliflower florets with all za’atar seasoning, olive oil and salt. Roast at 400°F until cauliflower starts to brown and becomes crispy. 
  4. Top each grilled flatbread with ½ cup of curry spread, 2 cups roasted cauliflower and 2 tablespoons roasted red bell pepper strips. 
  5. Bake flatbreads at 400°F until hot and flatbread bottom is crispy. 
  6. Fresh out of the oven, garnish each flatbread with 1 tablespoon of pomegranate seeds, zest of ½ of a lemon, 1 tablespoon of pickled red onion slices and 1 teaspoon of fresh cilantro. 

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