Cauliflower Naan || Paleo and AIP Naan
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main course, Breads
Cuisine: Indian, Fusion
Serves: 2
RecipeIngredients
  • 2 cups cauliflower florets (1½ cups after steamed and mashed)
  • ½ cup mashed white sweet potato or ½ cup mashed yuca (see notes)
  • ¼ cup cassava flour plus 1-2 tbsp more as needed
  • ¼ tsp sea salt
  • ½ tsp nutritional yeast (optional)
  • 1 tbsp extra virgin olive oil
  • About 2 tbsp coconut oil or ghee for frying (use coconut oil for AIP)
RecipeInstructions
  1. In a steamer, steam the cauliflower florets for 6-7 mins or until cooked. Transfer to a large mixing bowl and blot dry with a paper towel. Mash the cauliflower using a masher.
  2. Add the mashed sweet potato to the bowl too. Add the ¼ cassava flour, the sea salt, the nutritional yeast and the olive oil.
  3. Mix everything using your hands to form a dough. Add the extra cassava flour if needed 1 tbsp at a time until you get a smooth dough (its ok if it is a bit sticky).
  4. Divide the dough into 4 balls.
  5. On a plastic liner(or ziplock bag), place one ball at a time and press using your hands to form a round flat shape like a naan or a roti.
  6. Heat a griddle or a non stick pan. Add about 1 tsp of oil (or ghee) and spread it over the pan using brush.
  7. Now take the naan(along with the plastic or ziplock) in your hand and carefully flip it so that the naan side is on your palm and then peel the plastic liner slowly and place the naan onto the pan.
  8. Cook for 4 mins on medium heat. Brush the top side with some oil and flip the naan and cook on the other side for 3 more mins. Transfer to a plate.
  9. Repeat the process for the rest of the dough balls.
  10. Serve naan with your favorite curry.
Notes
If using white sweet potato, I recommend cooking it in the Instant Pot using the steamer insert. Cook for 10 mins. When cooled, peel and mash it. For yuca too, you can use the instant pot by just adding the frozen or fresh yuca pieces to the insert pot along with water enough to submerge them completely. Pressure cook for 10 mins. Release pressure and take only the pieces out draining all the water. Wipe off excess moisture from the cooked yuca pieces with a paper towel before mashing it.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/05/cauliflower-naan-paleo-aip-naan.html