Cauliflower naan sandwich

Cauliflower naan sandwich

Total: 3 hr | Active: 45 Min.
vegan, lactose-free
Nutritional value / person: 606 kcal
, Fat: 24 g
, Carbohydrate: 74 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g white flour
1 ½ tsp salt
1 tsp sugar
1 ½ tsp dry yeast
1 ½ dl water
60 g coconut milk yoghurt
2 tbsp olive oil


1 kg cauliflower, cut into florets, stem peeled and sliced
3 spring onions incl. green parts, radish thinly sliced, greens set aside
2 garlic cloves, squeezed
3 tbsp olive oil
1 tsp fennel seeds
½ tsp ground coriander seeds
1 tsp salt


150 g coconut milk yoghurt
1 tbsp tahini (sesame paste)
1 tbsp lemon juice
2 tbsp peppermint, finely chopped
salt and pepper to taste
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How it's done

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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.


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.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C (convection). Remove the cauliflower and allow to cool slightly.


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.


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.

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