Lavash with Curried Cauliflower and Fennel
A crisp, spiced flatbread topped with tender aromatics and tangy goat cheese
Why This Recipe Works
This crisp flatbread swaps traditional Mediterranean toppings for a warm blend of curry and fennel. Pre-cooking the cauliflower ensures it is tender and sweet by the time the lavash reaches its peak crunch.
Instructions
Adjust an oven rack to the middle position and heat the oven to 450°F.
Melt the butter in a 12-inch skillet over medium-high heat. Add the cauliflower, fennel, water, salt, and curry powder. Cover and cook, stirring occasionally, until the vegetables are tender and the water has evaporated, 6 to 8 minutes.
Transfer the vegetable mixture to a bowl and let it cool slightly. Stir in the fontina, garlic, and red pepper flakes until well combined.
Place the lavash sheets on a large baking sheet. Spread the cauliflower mixture evenly over the surface, then sprinkle with the goat cheese.
Bake until the edges of the lavash are deeply golden and crisp, and the cheese is melted and bubbling, 5 to 7 minutes.
Remove from the oven and sprinkle with the sliced scallions. Serve hot, cut into wedges or rectangles.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 2 days; reheat in a hot oven to restore crispness.
