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Lunch, Main meals

Vegan Easy Flatbread With Cauliflower and Kofu

FLATBREAD:
65g whole wheat flour
¾ tsp. salt
¼ tsp. baking powder
40g cup all-purpose flour, plus more for dusting
110mls coconut yogurt (not Greek)

CAULIFLOWER & KOFU:
2 Tbsp. Bonsan Olive oil ghee, divided
½ medium head of cauliflower, cut into florets
1 small red onion, cut into wedges through core
2 garlic cloves, crushed
salt, freshly ground pepper
1 ½" piece ginger, peeled, finely grated
½ tsp. ground turmeric
200g Bonsan Classic Kofu, cut into 1" pieces
2 Tbsp. golden raisins
Toasted sliced almonds and dill (for serving)

Serves: 9

FLATBREAD:
1. Whisk the whole wheat flour, salt, baking powder, and all-purpose flour in a medium bowl. Stir in plant-based yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute.
2. Divide into 2 pieces and wrap. Let rest 15 minutes to let dough relax.
3. Working one at a time, roll out dough on a lightly floured surface, sprinkling dough with flour as needed to prevent sticking, to about ⅛" thick.
4. Heat a medium frying pan over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about 2 minutes. Turn and cook on other side until golden brown, about 1 minute. Transfer to a plate, then repeat with remaining dough.

CAULIFLOWER & KOFU:
1. Heat 1 Tbsp. ghee in a large frying pan over medium-high. Add cauliflower in a single layer and cook, undisturbed, until golden brown underneath, 4–5 minutes. Toss and continue to cook, tossing occasionally, until still crunchy but browned in spots, about 4 minutes longer.
2. Add onion, garlic, and remaining 1 Tbsp. ghee. Cook, tossing occasionally, until vegetables are halfway to tenderness, 8–10 minutes longer. Season generously with salt and pepper, then add ginger and turmeric. Cook, stirring constantly, until fragrant, about 1 minute.
3. Add kofu, raisins, and 1 cup water. Bring to a simmer and cover. Cook, partially covered, until cauliflower is tender and liquid is reduced by about half, about 10 minutes. Season with salt and pepper.

Arrange vegetable mixture on a platter. Top with almonds and dill. Serve with flatbreads alongside.

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