Middle Eastern Cauliflower Flatbread
This crispy curried flatbread is jam-packed with unexpected flavors. A satisfying Jif® natural 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.
Prep Time: 20 minutes
Cook Time: 5-10 minutes
For the Spread, yields 2 1/2 cups
2 cups Jif Natural 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
Preheat oven to 400°F.
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.
Season cauliflower florets with all za’atar seasoning, olive oil and salt. Roast at 400°F until cauliflower starts to brown and becomes crispy.
Top each grilled flatbread with ½ cup of curry spread, 2 cups roasted cauliflower and 2 tablespoons roasted red bell pepper strips.
Bake flatbreads at 400°F until hot and flatbread bottom is crispy.
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.
Back to Top
©/® The J.M. Smucker Company. Sweet'N Low
®, In The Raw ®, Sugar In The Raw ®, Sugar In The Raw Organic White ®, Stevia In The Raw ®, NatraTaste Blue ® and NatraTaste Gold ® are registered trademarks of CPC Intellectual Property, Inc. used under license.