Cauliflowernan

Cauliflower pershwari Naan

Take Indian-inspired cauli beyond aloo gobi with this gluten-free substitute for the classic bread

By , 22 February 2016

(9 votes)

Cauliflower pershwari Naan

  • 35 Mins

  • Serves: 6

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: