Prep: 1 hour



Serves 6



For the walnut “meat”



1 small head cauliflower, chopped

2 tbsp further virgin olive oil 

125g walnut items, chopped

115g onion, diced

2 tsp garlic, minced

½ tsp contemporary ginger, minced

1 Thai chilli, stemmed, seeded and finely diced

130ml water

55g tomato paste

40g golden raisins

2 ½ tsp chilli powder

2 tsp garam masala​

1 tsp floor cumin

1 tbsp garlic oil

1 tsp salt, to style



For the yoghurt raita



250g Greek-style yoghurt

40g cucumber, finely diced

30g walnuts, toasted and floor

1 tbsp contemporary mint, chopped

1 tbsp contemporary cilantro, chopped

Lime juice and zest to style

Sea salt and pepper to style

6 roti flatbreads



Preheat oven to 245C. Coat cauliflower with 1 tablespoon of the olive oil. Place on a baking sheet and roast for 25 to 30 minutes or till evenly browned. Cut back oven temperature to 165C and add California walnuts. Go away to toast for five minutes, or till evenly browned. Take away from oven.



Warmth remaining olive oil in a big skillet over medium-high warmth. Add onion and sauté for five minutes or till evenly browned. Add garlic, ginger and chilli, and cook dinner for two minutes extra.



Stir in water, tomato paste, golden raisins, chilli powder, garam masala, cumin, and salt; cook dinner till combination is thick and extra water has cooked off. Stir in cauliflower combination and garlic oil. Prepare dinner for three minutes to let the flavours mix, then take away from warmth.



Mix all yoghurt raita components and put aside.



To serve, pile the combination onto the flatbreads with a dollop of the raita.



Recipe from California Walnuts (californiawalnuts.uk)



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