Serves 4, 20min prep time, 1 hour cooking time
Ingredients
Roasted Cauliflower
4 cloves of garlic
4 Tablespoons tandoor curry paste
1 1/2 plain unsweetened yoghurt
2 Tsp olive oil
1 lemon
1 cauliflower
1/4 cup sesame-seeds and sunflower seeds
1/2 packet of paneer cheese
Sesame Seed flatbread
1 cup self-raising flour , plus extra for dusting
1/4 cup sesame seeds
1 Tsp butter
350 g natural yoghurt
Method
Preheat the oven to 180ºC
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Peel the garlic and slice, then add to a blow with yoghurt and tandoor paste. Mix into a rough paste, then muddle in 2 tablespoons of olive oil and season.
Zest the lemon into a separate bowl and set aside.
Trim the outer cauliflower leaves so the cauliflower can sit flat in a medium skillet and cut a cross into the base. Add the outer leaf and stalk to the outside around the cauliflower in the skillet.
Cube paneer and add around the outside of the cauliflower skillet.
Rub the tandoor paste all over the cauliflower and rest of outer pan covering panner. Squeeze the lemon juice on top and add seeds.
Pop in the hot oven for around 1 hour, or until tender.
Meanwhile, Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Once the cauliflower is ready, take the skillet out of the oven and drizzle with extra virgin olive oil, then carve up and serve with sesame flatbread.
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