WHY THIS RECIPE WORKS The Middle Eastern flatbread known as lavash has a crisp, cracker-like texture that makes a great base for a quick and easy vegetarian dinner. Store-bought lavash tasted great and kept the recipe streamlined, and to make sure the flatbreads were crisp enough to support the toppings, we brushed them with oil and toasted them quickly in the oven. A combination of cauliflower, fennel, and fragrant coriander made for a simple yet flavorful topping. Two types of cheese, mildly nutty fontina and full-flavored Parmesan, gave our lavash more complex flavor; sprinkling the Parmesan on top and allowing it to brown slightly in the hot oven offered an appealing finish. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
Makes two 12 by 9-inch flatbreads, serving 4 to 6
Total time: 30 minutes
INGREDIENTS
- ¼ cup extra-virgin olive oil
- 2 cups chopped cauliflower florets
- 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped
- 3 garlic cloves, minced
- 3 tablespoons water
- 1 teaspoon ground coriander
- Salt and pepper
- 4 ounces whole-milk mozzarella cheese, shredded (1 cup)
- ¼ teaspoon red pepper flakes
- 2 (12 by 9-inch) lavash breads
- 2 ounces goat cheese, crumbled (½ cup)
- 1 scallion, sliced thin
INSTRUCTIONS
- Preheat oven to 475 degrees. Adjust oven racks to upper-middle and lower-middle positions.
- Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering.
- Add cauliflower florets, fennel, garlic, water, coriander, and ½ teaspoon salt. Cover and cook, stirring occasionally, until tender, 6 to 8 minutes. Let cool slightly.
- Stir in mozzarella and red pepper flakes.
- Brush both sides of lavash with remaining 2 tablespoons oil, lay on 2 baking sheets, and bake until golden brown, about 4 minutes, flipping lavash halfway through baking.
- Spread cauliflower mixture evenly on each lavash and sprinkle with goat cheese.
- Bake until cheese is melted and spotty brown, 6 to 8 minutes, switching and rotating sheets halfway through baking.
- Sprinkle with scallion and season with salt and pepper to taste.
- Slice and serve.
