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NoButter cauliflower naan

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This recipe for No Butter Cauliflower Naan is a delicious vegan twist on a classic Indian dish, filled with spicy cauliflower and creamy cashew tomato sauce. Inspired by the diversity of Indian cuisine and the flavors of spices, this dish offers a unique and tasty way to put cauliflower in the spotlight. With crispy naan and a savory filling, this dish is a real treat!
Print Recipe

Equipment

  • 1 Pan
  • 1 Stand mixer
  • 1 Cooking pot

Ingredients

These Ingredients make:

4 Portions

Cauliflower, chickpea base

  • 1 Cauliflower
  • 130

    (1/2 g

    can) Chickpeas cooked

  • Juice of half a lemon
  • 1 Tsp Chili powder
  • Oil to taste
  • 1 Tsp Turmeric
  • 1 Tsp Cumin
  • 1 Tsp Cinnamon

Sauce

  • 100 g Cashew nuts Soak in warm water 30 minutes beforehand
  • 400 ml strained tomatoes
  • 50 ml vegan cream (oat, soy..)
  • 70 ml Maple syrup
  • 4 Tsp Turmeric
  • 1 large white onion octagonal
  • 4 Tbsp Tomato paste

In addition

  • 1 Tsp Vegetable butter
  • 3 cm Ginger grated
  • 3 Garlic cloves grated/pressed
  • 1 Tsp Salt
  • 1 Tsp Chili flakes
  • 1 Tsp Fennel seeds
  • 1 Tsp Caraway seeds

Supplements:

  • 4 Large naan loaves
  • 1 Covenant fresh coriander
  • 100 g vegan grated cheese
  • Chili flakes

Instructions
 

Cauliflower, chickpea base + marinade

  1. Blanch the cauliflower florets in boiling salted water for about 3 minutes until they are slightly soft.
  2. Then mix the cauliflower florets together with the chickpeas and all the ingredients for the marinade in a bowl.

Preparation of the sauce

  1. Place all the ingredients for the sauce, including the soaked cashew nuts, in a blender.
  2. Puree everything to a smooth consistency to obtain a creamy sauce.

Frying the spices

  1. Melt the vegetable butter in a pan.
  2. Fry the fennel seeds, cumin seeds, chilli flakes, salt, grated ginger and garlic in the melted butter until fragrant.

Put everything together

  1. Add the pureed sauce to the pan and mix everything well.
  2. Add the prepared cauliflower and chickpea mixture to the sauce and simmer over a low heat for a few minutes until the sauce has reached a creamy consistency.

Compilation of the naan

  1. Sprinkle the naan breads generously with grated vegetable cheese.
  2. Top the naan breads with the prepared cauliflower and chickpea mixture, a little vegetable cream, chilli flakes and fresh coriander.
  3. Carefully roll up the naan breads and serve.

Nutrition

Nutrition Facts
NoButter cauliflower naan
Amount per Serving
Calories
864
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
35
mg
12
%
Sodium
 
1279
mg
56
%
Potassium
 
1185
mg
34
%
Carbohydrates
 
113
g
38
%
Fiber
 
12
g
50
%
Sugar
 
30
g
33
%
Protein
 
29
g
58
%
Vitamin A
 
668
IU
13
%
Vitamin C
 
83
mg
101
%
Calcium
 
406
mg
41
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

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