Tandoori Cauliflower Mini Pizza’s with Mint Sauce & Pickled Onions
Delicious fluffy little mounds of flatbread topped with creamy mint coconut sauce, tandoori roast cauliflower and tangy quick pickled onions–incredible!
I love the flavours here–fluffy little mounds of flatbread topped with creamy mint coconut sauce, tandoor roast cauliflower and tangy quick pickled onions–an amazing taste and texture combination!
They make a really fun family dinner and are brilliant for entertaining, with some extra nibbles, like dips, etc.
Tips;
Make sure you dollop on generous amounts of the tasty mint sauce.
You don’t have to use a yeasted dough–if you want a speedy version, you can use my quick flatbread recipe.
I also love the cauliflower on top of dal or hummus.
The pickles are also great on top of dal, curry, or in tacos.
I hope you love this. Let me know if you make it. xxx.
Ingredients
For the dough
- 400 g white flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 350 ml luke warm water
- Mix–leave for a few minutes
For the tandoori cauliflower
- 1 large cauliflower cut into small florets
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp sea salt flakes
- Pinch chilli flakes
- Juice 1 lemon
- 5 tbsp coconut yogurt
For the pickled onions
- 1 medium red onion thinly sliced
- 50 ml apple cider vinegar
- 1/2 tsp coriander seeds
- 2 tsp maple syrup
- 1/2 teaspoons sea salt
For the mint yogurt
- 6- 8 tbsp coconut yogurt
- 4 tbsp fresh mint shredded
- Juice 1/2 lemon
- 1 tbsp olive oil
- 1/2 tsp sea salt
For the toppings
- Mint
- Coriander
- Chilli flakes
Instructions
To make the dough
- Add the dry ingredients to a large bowl–mix well.
- Mix in the olive oil with the lukewarm water.
- Bring together until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
- Add back to the bowl and cover with a damp cloth for about a hr.
- Transfer back onto the floured chopping board and knead again to knock back.
To make the tandoori cauliflower
- Add the dressing ingredients to a large bowl and mix to combine. Now add the cauliflower and toss to combine.
- Transfer to a large roasting pan. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until cooked and crispy on the edges. Remove from the oven.
To make the pickles
- Add all the ingredients to a jar and stir to combine.
- To make the coconut mint sauce
- Add all the ingredients to a jar and mix to combine.
To make the pizzas
- Heat the oven to 180C and lightly oil two large baking trays.
- To make 8 mini pizzas–Divide the dough into eight, then roll out the dough on a floured chopping board. Place on the baking trays.
- Bake for 15 minutes, until the crust is cooked and a little golden.
- Remove from the oven and then top with the mint sauce, cauliflower and pickled onions. Add fresh mint, coriander and chilli flakes.
4 Responses
Delish!! Do we roast cauliflower at 180 too?
Yes, sure do!
love, niki xx
I will Adde this recepie to my ”vegan repertoar” ❤️ ❤️
Fantastic! xx