Cauliflower Stuffed Parathas

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• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  Storage:
  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.

  Cook natural:
  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.

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