Indian · Dinner
Cauliflower Stuffed Flatbread (Keto)
Grated cauliflower is squeezed dry, bound with paneer and egg, then pressed into a thin flatbread and pan-fried in ghee until golden and crisp-edged. Spiced with garam masala, cumin, turmeric and fresh cilantro, this low-carb, high-fat alternative to wheat flatbread delivers a rich, savoury filling with yogurt on the side.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
24.3gProtein
37.8gFat
13.1gCarbs
4.8gSugar
5.9gFiber
702mgSodium
296mgChol
18.9gSat Fat
680mgPotassium
380mgCalcium
2.6mgIron
0.9mcgVitamin B12
38mgVitamin C
vegetarian
low-carb
high-fiber
keto
Instructions
1
Prep
Squeeze the grated cauliflower rice hard in a clean kitchen cloth until no liquid drips out, then tip the dry crumbs into a mixing bowl.
2
Add the paneer, beaten egg, almond flour, ginger-garlic paste, garam masala, cumin, turmeric, chopped green chili, cilantro and salt to the bowl; mix by hand until a soft dough forms.
3
Chill the mixture in the fridge for 10 minutes so the almond flour absorbs moisture and the dough firms up enough to shape.
4
Press the chilled mixture onto parchment paper into a 5 inch (13cm) round flatbread about 1/2 inch (1cm) thick, patching any cracks.
5
Heat 1 tablespoon ghee in a nonstick skillet over medium heat until it shimmers, then slide the flatbread in; fry 4–5 minutes until the underside is deep golden and set enough to flip.
6
Add the remaining ghee to the pan, flip the flatbread with a wide spatula, and fry the second side 4–5 minutes over medium heat until golden-brown and firm all the way through.
7
Plate
Slide the flatbread onto a plate and serve hot with yogurt spooned alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cauliflower rice
- 4.2 oz120g paneer
- 22 eggs
- 4 tbsp4 tbsp almond flour
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 22 small green chili
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt, plus a pinch for the filling
- 4 tbsp56g ghee
