Making the stuffed paratha:

1. In a bowl combine bread ingredients to form a batter.
2. Ladle ¼ cup of the batter onto a greased 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 pan/plate.
3. Repeat until batter is done.
4. You should now have 6 little half-cooked naans/tortillas (if you have more… just eat one. You will need two naans/tortillas to make one stuffed flat bread).
5. Place 2 tbs of cauliflower mixture on one piece of bread.
6. 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.
7. Repeat until you’ve made about 3 stuffed flat breads.
8. Bake at 350 for 30 minutes.

• ½ cup Almond Flour
• ½ cup Tapioca Flour
• 1 cup Coconut Milk, canned and full fat
• ½ tsp Fine Sea Salt
• Grassfed Organic Ghee, enough to grease pan and to serve with bread

To Make Cauliflower Filling:

1. 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.
2. When the cauliflower is dry, put it into the food processor.
3. Place cauliflower in a bowl with salt and let it sit for 10 minutes.
4. 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.
5. It's now ready for filling!

• 1 head cauliflower, florets
• 1 tsp Fine Sea Salt, adjust to taste
• ½ cup onion, finely chopped (i used white)
• 1 serrano pepper, minced
• ¼ tsp freshly cracked Black Peppercorns
• ½ tsp Coriander Powder
• ½ tsp Cumin Powder
• ½ tsp Amchur (Dried Mango) Powder (optional)
• ¼ cup cilantro, chopped

Notes:

You will have leftover cauliflower, you can freeze it for another day or just quickly stir fry it and eat it with your parathas!

Notes