Flatbreads:
-120g The Coconut Collab natural yoghurt
-120g self raising flour
-Salt and pepper to taste

Cauliflower:
-Half a head of cauliflower, cut into bite size florets

Cauliflower coating:
-1/2 juice of 1 lime (the other half will be used for the zingy slaw)
-1 tbsp agave syrup
-1 tsp garlic powder
-1/2 tsp ground ginger
-1/2 tbsp olive or coconut oil
-1 tsp paprika
-Salt and pepper to taste
-A sprinkling of chilli flakes (optional)

Zingy slaw:
-1 carrot, grated
-1/3 head of red cabbage, finely sliced into strips
-1/2 juice of 1 lime
-1 tbsp agave syrup
-A pinch of ground ginger
-1/2 rice wine vinegar (or other white vinegar)
-Salt and pepper to taste

Flatbread toppings:
-The Coconut Collab natural yoghurt
-Sliced spring onion
-Hot sauce (optional)