1. In a medium bowl, combine chicken, scallions and 1/2 teaspoon salt. Form chicken into 12 meatballs.
2. In a large wok or straight-sided skillet, heat oil over medium-high heat. Add ginger, coriander and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Add broth, chile, bay leaves and remaining salt; bring to a boil, then reduce heat to low. Add cauliflower and meatballs and simmer until cauliflower is crisp- tender and meatballs are cooked through, 10 to 12 minutes. Divide among four bowls and top with cilantro leaves if desired. Serve with flatbread torn into wedges.