Cauliflower-stuffed parathas

Cauliflower-stuffed parathas

By
From
The Natural Cook
Makes
6
Photographer
Laura Edwards

These are sumptuous and simple to make. They serve parathas for breakfast in India with yogurt and pickled vegetables or mango chutney and I suggest you do the same. Excellent on a cold day.

Ingredients

Quantity Ingredient
1 quantity Raw cauliflower ‘rice’
125g wholemeal flour, plus more to dust
2 teaspoons extra virgin olive oil
butter
125g spelt flour
or 125g plain flour

Method

  1. Mix together the flours, extra virgin oil, 1 teaspoon salt and 125 ml water and knead into a dough. Cover and set aside for 20 minutes to rest.
  2. Split the dough into six balls. Place some wholemeal flour in a bowl, then dip a ball of dough into the flour and roll it around so it is covered in flour. Roll the dough to an 8 cm-ish disc. Place 1 heaped tablespoon raw cauliflower ‘rice’ in the middle and bring the sides of the dough up around the cauliflower. Seal closed by pressing the dough together once again, creating a dough ball. Dip again in the flour, covering the ball, then roll out to about 15 cm; don’t worry if some of the filling breaks through. Dust with flour once more and set aside while you stuff and roll out the rest.
  3. Heat a heavy-based frying pan over a medium heat. Add a touch of butter, then gently cook a paratha on one side for a few minutes until browned. Flip and cook the other side, too. Keep warm while you cook the rest, then serve immediately.

Variation

  • Other veg parathas: This paratha recipe is an incredibly useful weapon in your culinary armoury. Any raw veggies are good inside, especially grated roots. And I have never known anyone turn down a hot paratha.

Storage

  • Make and eat the parathas straight away for best results, but they will also keep in the fridge for three days. Reheat them, wrapped in foil, in an oven preheated to 180°C, for five to 10 minutes.

Cook natural

  • Try raw food sushi. Make vegan nori rolls using raw cauliflower ‘rice’ as the filling. (Check out rolling techniques on YouTube.) Lay a sheet of nori on a work top and press on a 5 mm layer of cauliflower rice, leaving a border of nori at each end. Lay a thin line of your chosen filling from left to right along the middle: I like to use home-sprouted beans with a sprinkle of seeds and batons of raw artichoke heart, all dressed with a squeeze of lemon juice, but feel free to experiment with different raw veggies. Roll the sushi like a cigar, wetting the nori at one end to seal it. Cut into bite-sized pieces and serve with soy sauce or tamari and a dab of wasabi.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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