Lavash with Curried Cauliflower and Fennel
Spiced cauliflower and fennel on crisp flatbread with fontina and tangy goat cheese
Why This Recipe Works
This fast-moving flatbread uses pre-steamed curried vegetables to ensure they remain tender against the rapidly-crisping lavash. The combination of earthy fennel and sharp goat cheese provides a sophisticated contrast to the warm curry notes.
Instructions
Adjust the oven rack to the upper-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 liquid has evaporated, 6 to 8 minutes.
Remove the skillet from the heat and let the mixture cool for 5 minutes. Stir in the fontina and garlic until the cheese begins to melt and coat the vegetables.
Place the lavash sheets on two large baking sheets. Divide the vegetable mixture evenly between the breads, spreading it to the edges, and sprinkle with the goat cheese.
Bake until the edges of the lavash are golden brown and crisp, 5 to 7 minutes, switching and rotating the sheets halfway through.
Sprinkle with sliced scallions and serve immediately while the flatbread is still hot and crackling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
