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!

tandoori-cauliflower-mini-pizzas-with-mint-sauce-pickled-onions 1

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.

tandoori-cauliflower-mini-pizzas-with-mint-sauce-pickled-onions 1a

Tandoori Cauliflower Mini Pizzas 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!
Prep time: 1 hour
Cook time: 40 minutes
8 servings
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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.
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