Main Dishes

Cauliflower Curry Naan Flatbread

Kristin's Kitchen
June 27, 2017
27

Toasted naan topped with homemade curry, cumin and coriander spiced roasted cauliflower and chickpeas, and paneer!

8
15 ounce can chickpeas, drained and rinsed
1 head cauliflower, cut into small florets
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons unsalted butter
1/2 yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (I used Frontier Co-Op Curry Powder*)
2 tablespoons all purpose flour
13.5 ounce can full fat coconut milk, warmed
8 ounces paneer, crumbled
4 naan breads (your choice: white, wheat or garlic)
Salt and pepper, for seasoning
Preheat the oven to 400 degrees and line two baking sheets with parchment paper Add the cauliflower and chickpeas to a large bowl and toss with olive oil, cumin, coriander, 1/2 teaspoon of salt and pepper...
See the full directions on my site
Nutritions

Calories
397

Sodium
257mg
10% DV

Fat
16g
26% DV

Protein
16g
32% DV

Carbs
43g
14% DV

Fiber
9g
39% DV
Vegetarian