for 4 person

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

How it's done

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.

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