Lavash with Curried Cauliflower and Fennel

Total time: 1 hour

Source: The Complete Vegetarian Cookbook

Servings: 8 (doubled recipe)

Sometimes, when I’m making my grocery list for the week and I need to double a recipe, I double everything except one ingredient. Tonight’s recipe was doubled, but guess who only bought one fennel bulb? This girl. So I chopped up some of the stems as well to increase the amount of fennel but ultimately, this had less fennel than it was supposed to. I can imagine more fennel making it better, but it was still delicious. Delicious and super easy. This is the second time I’ve made a lavash flatbread recipe and I am convinced that I love lavash. I also am a cauliflower convert (I used to pick the broccoli out of broccoli/cauliflower mixes because the cauliflower was gross, but actually, cauliflower just needs to be cooked properly) and I think I’ve convinced my sister to be one, too. I used World Market’s Hot Curry Powder so it had some spice to it, but nothing overwhelming, and the combination of fontina and goat cheese was really nice. Honestly, grating the fontina was the hardest part of this, and that’s really not that difficult.

Now I need to go get started on the ginger-turmeric frozen yogurt for tomorrow night!