Cauliflower pershwari Naan

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

By , 22 February 2016
Cauliflower pershwari Naan
  • Ready in: 35 mins
  • Serves: 6
  • Price: 42p per serving
Nutritional Info
Each 120g serving contains
  • Cals 125
  • Fat 7.8
  • Sat Fat 2.3
  • Sugar 5.3
  • Salt 0.12
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
  • 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: