Satay Cauliflower Chickpea Curry With Storecupboard Flatbreads Recipes

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CAULIFLOWER-CHICKPEA FLATBREAD



Cauliflower-Chickpea Flatbread image

Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 cloves garlic, crushed and 1 clove garlic, chopped
3/4 cup plus 3 tablespoons olive oil
1 small head cauliflower, cut into bite-sized florets (3 to 4 cups)
1 shallot, sliced
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
1 1/2 pounds store-bought pizza dough, at room temperature (see Cook's Note)
1 medium jalapeno
1/2 small bunch cilantro, leaves and tender stems roughly chopped (about 1 cup)
3 tablespoons freshly squeezed lemon juice, plus more for serving (from 1 lemon)
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 500 degrees F.
  • Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
  • Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
  • Spoon the cauliflower mixture evenly over the dough.
  • Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
  • Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
  • Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
  • Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.

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