Method:
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Preheat the oven to 200C
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Combine the spices and liquid ingredients of the cauliflower coating in a bowl.
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Add the cauliflower florets and mix until fully covered in the coating.
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Transfer into an oven proof dish and bake for 20 minutes, turning them halfway through baking.
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Meanwhile, prepare the flatbreads by bringing a non stick pan to a medium heat.
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Combine The Coconut Collab natural yoghurt, self raising flour and seasoning until they form a dough.
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Divide into 4 balls and roll into flatbreads on a well floured surface. They should be a few milllimetres thick.
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Fry for a few minutes on each side until golden brown.
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As these cool, prepare the slaw by mixing all ingredients in a bowl.
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Assemble the flatbreads will the cauliflower and slaw, adding The Coconut Collab natural yogurt, spring onion and hot sauce if desired.
