Cauliflower naan sandwich
Try Cauliflower naan sandwich by FOOBY now. Or discover other delicious recipes from our category Vegan.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 350 gwhite flour
- 1 ½ tspsalt
- 1 tspsugar
- 1 ½ tspdry yeast
- 1 ½ dlwater
- 60 gcoconut milk yoghurt
- 2 tbspolive oil
- 1 kgcauliflower
- 3spring onions incl. green parts
- 2garlic cloves
- 3 tbspolive oil
- 1 tspfennel seeds
- ½ tspground coriander seeds
- 1 tspsalt
- 150 gcoconut milk yoghurt
- 1 tbsptahini
- 1 tbsplemon juice
- 2 tbsppeppermint
- salt and pepper to taste
Instructions
Step 1
Mix the flour, salt, sugar and yeast in a bowl. Combine the oil, water, milk and coconut yoghurt, add to the flour, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs.Step 2
Mix the cauliflower with the shallots, garlic, oil, fennel seeds, coriander seeds and salt in a bowl, spread on a baking tray lined with baking paper.Step 3
Approx. 35 mins. in the centre of an oven preheated to 200°C (convection). Remove the cauliflower and allow to cool slightly.Step 4
Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out each ball into an oval approx. 5 mm thick. Place the naan on two baking trays lined with baking paper, bake for approx. 10 mins. in the centre of the oven. Remove, cover and set aside.Step 5
Combine the coconut yoghurt with the tahini, lemon juice and mint, season. Top the naan with the cauliflower, reserved spring onion greens and dressing, then fold together.