
Cauliflower pershwari Naan
22 February 2016
,
(18 votes)
Nutritional Info
Each 120g serving contains
-
Energy
523KJ
125KCAL
6% -
Fat
7.8g
med
11% -
Saturates
2.3g
med
12% -
Sugars
5.3g
low
6% -
Salt
0.12g
low
2%
of your reference intake.
Typical energy values per 100g: 436kJ/104kcal.
Ingredients
- 1 small cauliflower
- 2 eggs, beaten
- 1tsp garlic granules
- 25g ground almonds
- 25g sultanas
- 15g pistachios, chopped
- 15g butter, melted + extra for brushing
- 1tbsp chopped coriander
- Tomato chutney, to serve
Method
Preheat the oven to 180C/ 160C Fan/Gas 4. Trim the cauliflower. Cut into florets and blitz in a processor until the texture resembles grains of cous cous.
Put the cauliflower in a microwaveable bowl. Cover with clingfilm, pierce the film, then microwave on high for 6 mins, stirring halfway.
Cool, then add the eggs, garlic granules, sultanas, nuts and 15g butter. Mix
to a ‘dough’ and divide into 6 balls. Form into teardrop- shaped naans, put on baking sheets, brush with butter and bake for 15-20 mins.Scatter with the coriander
and serve with the chutney.
Each 120g serving contains: