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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Dough

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

Cauliflower

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

Sandwich

150 g coconut milk yoghurt
1 tbsp tahini (sesame paste)
1 tbsp lemon juice
2 tbsp peppermint, finely chopped
salt and pepper to taste
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Dough

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.

Cauliflower

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.

Naan

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.

Sandwich

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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!