Easy Flatbread with Cauliflower and Tofu

Name: Easy Flatbread with Cauliflower and Tofu
Yield: 2 servings
Ingredients: ½ cup whole wheat flour; ¾ tsp. kosher salt; ¼ tsp. baking powder; ⅓ cup all-purpose flour, plus more for dusting; ½ cup whole-milk yogurt (not Greek); 2 Tbsp. ghee or extra-virgin olive oil, divided; ½ medium head of cauliflower, cut into florets; 1 small red onion, cut into wedges through core; 2 garlic cloves, crushed; Kosher salt, freshly ground pepper; 1 ½" piece ginger, peeled, finely grated; ½ tsp. ground turmeric; ½ 14-oz. block firm tofu, cut into 1" pieces; 2 Tbsp. golden raisins; Toasted sliced almonds and dill (for serving)

By Chris Morocco

December 26, 2018

This image may contain Food Dish Meal and Pizza

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version. It pairs with just about anything you can think of. Make sure to use conventional (i.e., not Greek) yogurt, otherwise the ratio of dry to wet ingredients will be thrown off. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe notes

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