(makes approx. 4)
NAAN INGREDIENTS
2 cups plain flour
¼ tsp salt
¾ tsp baking powder
Pinch of bicarbonate of soda
½ cup almond milk
½ cup coconut yoghurt
Melted butter or ghee (to brush prior to cooking)
SPICED CAULIFLOWER INGREDIENTS
4 tsp vegetable oil
I medium cauliflower
1 tsp each minced ginger and garlic
1 tsp each cumin and fennel seeds
½ cup finely chopped tomato
2 tsp ground coriander
2 tsp garam masala
½ tsp turmeric
1 tsp chili powder
Salt to taste
FOR THE CORIANDER AND COCONUT CHUTNEY - 1 bunch coriander, 100g toasted desiccated coconut, pinch of red chilli flakes and zest and juice of 1 lime. Blend together to a coarse paste.
METHOD
For the naan dough, sift all the dry ingredients together. Make a well, then add the yoghurt and milk and combine and knead until a dough has formed. Transfer to a clean bowl, then leave for an hour.
Next, grate the cauliflower. Then, heat the oil, add the cumin seeds and the fennel seeds and fry till they pop. Then, add spices and tomato and finally, add the cauliflower. Cook on a medium heat until the cauliflower has broken down and taken up all the spices and liquid.
Take the naan dough, knead for a couple of minutes then divide into 12g balls. Gently roll or press flat and place a 2g piece of the cauliflower mix in each, then fold over and press or flat. Brush with ghee and lightly grill on both sides, then transfer to a 180°c oven for 5 minutes.
Present the naan topped with ¼ tsp of the chutney and a sprig of micro coriander.
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