Article featured image
Yum
Make these homemade cauliflower-stuffed parathas and serve with Indian curry for a hearty dinner.

Celebrate, elevate and masticate those vegetables! Making food at home, keeping ingredients local and eating in season all helps reduce the carbon footprint of the food we eat, one of many lessons to learn in eco-chef Tom Hunt’s new book, The Natural Cook. Fighting food waste and hunger is the name of Hunt’s game, so if you’re on his team, pick up a copy and prepare to redefine DIY. 

These are sumptuous and simple to make. They serve parathas for breakfast in India with yogurt and pickled vegetables or mango chutney, and I suggest you do the same. Excellent on a cold day.

Storage: The cauliflower “rice” will keep in a sealed container in the refrigerator for 3 days. Make and eat the parathas straightaway for best results, but they will also keep in the refrigerator for 3 days. Reheat them, wrapped in foil, in an oven preheated to 350ºF, 5 to 10 minutes. 

Reprinted with permission from The Natural Cook