Cauliflower pershwari Naan
- 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
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: