GATHER
  • ABOUT
  • RECIPES
  • CONTACT
Gather
  • ABOUT
  • RECIPES
  • CONTACT

ROASTED CAULIFLOWER PARATHAS

  • June 25, 2020
Total
0
Shares
0
0
0

This recipe celebrates all things wonderful about Indian cooking, but with a lovely, light and low-carb twist. The parathas are made using a rather delicious cauliflower dough that I recently discovered and which I spiked with little oniony pops of nigella seeds. They are then loaded up with yoghurt, just a touch of mango chutney and lots of spicy roasted cauliflower…heaven! If you keep the parathas thin they should remain fairly flexible, so you can use them like an open wrap or of course, just tear them up and use to mop up all the goodness!  They’re go brilliantly with a curry and can be used as an alternative to a naan too.

This dish has absolutely rekindled my love of Indian food, so expect lots more summery and light Indian dishes on the blog very soon!

Serves 2 for lunch or 4 as part of a larger meal.

Ingredients

Parathas
600g cauliflower florets
100g almond flour
40g parmesan
3 eggs, beaten
2 tsps nigella seeds

Other ingredients
1 small red onion, ½ chopped ½ finely sliced
½ a lemon
1 large cauliflower, cut into florets (keep them equal size)
1 tsp turmeric
1 tsp madras curry powder
1 tsp cumin seeds
1 tsp fennel seeds
1.5 tbsp sunflower/vegetable oil
2 cloves garlic, finely chopped
1” piece of ginger, finely chopped
150g natural yoghurt
40g mango chutney
A handful of fresh coriander

Preheat oven to 200°C/400°F

In a heatproof bowl, pour boiling water over the sliced onion and allow to sit for 5 minutes. Drain thoroughly, sprinkle with a touch of salt and a squeeze of lemon and leave to pickle for 20 minutes then drain.

For the parathas, finely blitz cauliflower in a processor. In a bowl, combine with other base ingredients (except nigella) and mix until dough forms. Line 2 baking trays with greaseproof and lightly grease. Divide dough into quarters and add 2 quarters to each tray. Shape into thin circles approx. 15cm in diameter (1) and bake for 20-25 minutes until golden and crisp. Remove and keep warm.

In a roasting try, toss the remaining cauliflower in turmeric, curry powder and seeds, then the oil. Roast for 8 minutes. Remove tray and add garlic, ginger and chopped onion. Roast for 10 minutes.  Top each paratha with 3 heaped tsps. of yoghurt and 2 small tsps. of mango chutney. Divide roasted cauliflower and spices between parathas. Sprinkle with coriander and pickled onions. Enjoy!

Useful Tips

(1) The dough is a little wet before cooking, so carefully spoon the mixture into two piles on each baking tray. Using either your hands or a spoon, flatten the mixture down into two circles about 15cm across. I tend to make the centre of my parathas slightly thinner and the edges a touch thicker, as the centre takes longer to cook through.

Total
0
Shares
Share 0
Tweet 0
Pin it 0
MORE DELICIOUS RECIPES...
View

BROCCOLI, PUMPKIN & FETA TART WITH CRISPY SAGE

  • December 4, 2020
View

CHARRED SALMON WITH CARAMELISED FENNEL & PEAS

  • November 12, 2020
View

SUPER FAST THAI GREEN CURRY

  • October 30, 2020
View

SUPERFAST CHIANG MAI VEGAN CURRY

  • October 23, 2020
View

EASY THAI CURRY – LEMONGRASS, COCONUT & GRILLED CHICKEN

  • October 15, 2020
Roasted squash & spicy lamb koftas
View

ROASTED SQUASH, SPICY LAMB KOFTAS & CHERMOULA

  • October 8, 2020
View

SPICY PEPPERED SQUID WITH CUCUMBER SALAD

  • September 24, 2020
View

CAESAR SALAD CRISPBREADS

  • September 11, 2020

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

INGREDIENTS. IDEAS. PEOPLE.
Broccoli, pumpkin & feta tart with crispy sage...yup that tart case is literally made of broccoli! I love a good tart (!) but all that butter & flour is slightly guilt inducing, so I’m delighted with this healthy, low-carb alternative. Still tastes absolutely delicious and holds up really well too.
Today is absolutely soup sipping weather. This one I made a few months back is just about the most vibrant and delicious soup EVER! Frozen peas are the most useful standby to have, and when whizzed up with fresh basil and some courgettes they make for a beautiful soup. Finish with some salty, tangy and totally delicious @odysea_ltd feta and you’re winning 👌
Just posted a really beautiful new recipe on the blog, this one’s a real treat! The juiciest charred salmon served alongside golden, caramelised fennel and a seriously moreish pea & tarragon purée. Super simple to cook but majorly delicious to eat. I was hoping to create another new recipe today but alas, a migraine struck at the worst possible time, doh!  Will save my plans for next week though and be back stronger than ever. Hope everyone’s had a great week
Massively craving these Caesar Salad crispbreads today! The Caesar is one of Mexico’s finest exports and one of my favourite recipes on the blog, supremely creamy Caesar dressing loaded up on the finest sourdough crispbreads known to man from @petersyard Finished  off with crispy kale and perfectly cooked quails eggs, what a treat.Link’s in my bio so come take a look
If anyone’s looking for a special night in now that lockdown is back in our lives, be sure to check out @grazy_foryou based near Stroud. They do absolutely delicious grazing boxes that are every bit as wonderful as a meal out.  They can be delivered right to your door, so couldn’t be more convenient. Hope everyone’s staying safe out there and having a good week 👍
Super Fast Thai Green Curry - This may just be the fastest, greenest Thai curry ever! I knew it would be quick, but out of interest I set a timer and the curry was cooked and in a bowl ready to eat in 12 minutes flat! Perfect for those days when you’ve got back from work or have been chasing toddlers around the house non-stop, and have barely enough energy to switch on the hob!

Input your search keywords and press Enter.