The Natural Cook
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. Makes 6 breads.
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You Will Need
Raw cauliflower ‘rice’
A nice way to eat raw cauliflower, this transforms the crunchy florets into a lovely salad. This technique also works well with
carrots. Serves 2–4 as a side salad.
Pull the leaves from the cauliflower and finely chop the most tender of them along with the mint. (Compost the thicker leaves.) Break the cauliflower into small florets and cut the stalk into pieces (peel it only if the skin is tough). Blend the cauliflower, in batches, to a fine ricelike consistency. Dress with the lemon juice and extra virgin oil, then season with the cumin and some salt and stir in the chopped leaves. Serve as part of a lunch or meze, with flatbread and other vegetable salads.
Cauliflower Stuffed Parathas
Mix together the flours, extra virgin oil, 1 tsp salt and
125ml water and knead into a dough. Cover and set
aside for 20 minutes to rest.
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 8cm-ish disc. Place 1 heaped tbsp 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 15cm; 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.
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.
The cauliflower ‘rice’ will keep in a sealed
container in the fridge for three days. 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/350°F/
gas mark 4, for five to 10 minutes.
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 5mm 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 (see page 126) 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.