Butter cauliflower naanwich

Butter cauliflower naanwich

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Bread

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Ingredients

  • 1 cauliflower
  • 1 tin chickpeas
  • 4 tbsp yoghurt
  • 1 tsp salt
  • ½ tsp chilli powder
  • 1 tsp garlic, minced
  • 2 tsp ginger, minced
  • ½ tsp cumin
  • ½ tsp coriander
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 6 tbsp vegan butter
  • 1 onion, diced
  • 1 tbsp garlic, minced
  • 2 tsp ginger, minced
  • 1 tsp fennel seeds
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 3 cloves
  • 2 cardamom pods
  • 1 tin tomatoes
  • 1 tbsp cider vinegar
  • ¼ tsp cinnamon
  • ¼ tsp fenugreek
  • 2 tbsp maple syrup
  • 1 tsp chilli powder
  • 70ml vegan cream
  • 1 cup vegan yogurt
  • Juice of ½ lemon
  • 1 clove garlic, grated
  • ½ tsp salt
  • 1 tsp olive oil
  • 4 large naan
  • 10g coriander, chopped
  • ½ red onion, thinly sliced

Steps

  1. Blanch the cauliflower florets in boiling salted water for about 3 minutes until they are slightly soft.
  2. Mix ingredients from yogurt to olive oil in a large bowl. Add cauliflower and chickpeas and mix to coat. Marinate in the fridge.
  3. In the wok, heat half the butter over medium heat. Once hot add the onion and cook until translucent.
  4. Add the garlic, ginger and fennel seeds and cook until fragrant.
  5. Add the tomato paste, garam masala, turmeric, cloves and cardamom and sauté for about 3 minutes.
  6. Add tomatoes and vinegar and cook for another 5 minutes. Use the hand blender to puree until smooth.
  7. Season with cinnamon, fenugreek, maple syrup, chilli powder, salt and pepper. Stir in the cream.
  8. Add the prepared cauliflower and chickpea mixture to the sauce and simmer over a low heat for a few minutes.
  9. Meanwhile prepare naan according to package instructions and mix ingredients from yogurt to olive oil.
  10. To serve spread yogurt over half the naan, cover with butter cauliflower then top with red onion and coriander. Fold naan in half.