- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup coconut milk, canned and full fat
- ½ teaspoon salt
- grassfed ghee, enough to grease pan and to serve with bread
- 1 head cauliflower, cut into florets
- 1 teaspoon salt, adjust to taste
- ½ cup white onion, finely chopped
- 1 Serrano pepper, minced
- ¼ teaspoon freshly ground black peppercorns
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon amchur (dried mango) powderone !important; margin:0px !important;” /> (optional)
- ¼ cup cilantro, chopped
Making the Stuffed Pratha:
- In a bowl combine bread ingredients to form a batter.
- Ladle ¼ cup of the batter onto a greased 9.5-inch non-stick frying pan on low-medium heat and allow the flat bread to cook until the bottom firms slightly, then remove and place on a large baking sheet.
- Repeat until batter is done.
- You should now have 6 half-cooked flatbreads (naans) (if you have more… just eat one. You will need two naans/tortillas to make one stuffed flat bread).
- Place 2 tablespoons of cauliflower mixture on one piece of bread.
- Brush melted ghee around the naan (see the picture above) – then place another piece of naan on top of the cauliflower mixture – pressing the two pieces of bread together.
- Repeat until you’ve made about 3 stuffed flat breads.
- Bake at 350°F for 30 minutes.
To Make Cauliflower Filling:
- Clean the cauliflower by soaking florets in warm water, pinch of salt and pinch of turmeric. After 30 minutes, dump out the water and rinse. Drain and let the cauliflower dry completely.
- When the cauliflower is dry, put it into the food processor.
- Place cauliflower in a bowl with salt and let it sit for 10 minutes.
- Then using a paper towel, squeeze the water out of the cauliflower. Place dried cauliflower in another bowl and add the rest of the ingredients.
- It’s now ready for filling!
You will have leftover cauliflower, you can freeze it for another day or just quickly stir fry it and eat it with your parathas!