Recipes
Cauliflower pershwari Naan
Take Indian-inspired cauli beyond aloo gobi with this gluten-free substitute for the classic bread
Take Indian-inspired cauli beyond aloo gobi with this gluten-free substitute for the classic bread
(18 votes)
Cook: 35 Mins
Serves: 6
Price: 42p per serving
Nutritional Information
Each 120g serving contains
Energy
523kj
125kcal
523kj
125kcal
6%
Fat
7.8g
7.8g
Med
11%
11%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
5.3g
5.3g
Med
6%
6%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
436kj/104kcal
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
1
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.
2
Put the cauliflower in a microwaveable bowl. Cover with clingfilm, pierce the film, then microwave on high for 6 mins, stirring halfway.
3
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.
4
Scatter with the coriander
and serve with the chutney.
Each 120g serving contains: