Cauliflower is a versatile vegetable which is getting popular by the day. It is similar to broccoli and tastes great when cooked with the right flavors. Back in Kuwait, my family used to grow cauliflowers in the garden and we used to steam and eat them as a side dish along with other veggies. It is used in various cuisines as well, including Indian, Mediterranean and a host of other foods! This recipe uses Indian flavors and spices paired with Mediterranean flavors for the Cauliflower which are pan fried, then stuffed into a store bought naan along with sliced cabbages for the much needed crunch and the tahini sauce just to marry them all together. So tasty, that you won’t miss the meat at all!
Cauliflower naan roll
Cauliflower – 350gm
Cabbage – 1/4 cup
Red chili powder – 1tbsp
Garlic cloves – 6
Lemon pepper seasoning-1tsp
Tahini – 2tbsps
1)In a bowl, add some chopped up cauliflower florets. Add the above mentioned spices and powders and mix well. Marinate for an hour.
2)Then heat up a pan with some oil. Once hot, add the cauliflower to the pan and sauté till golden brown and cooked on all sides.
3)Meanwhile, whip up some mayonnaise, lime juice and tahini sauce. Finely chop up some garlic cloves and fry them on another pan till golden brown. Then add it to the sauce mixture. Mix well.
4)Slice up some cabbage. Heat the tandoori naan on a pan for about 3 minutes. Once hot and soft, add the cauliflower sauté along with the sliced up cabbages in the middle of the naan. Add generous helpings of the sauce as well. Serve as shown. Enjoy! 🙂