Loaded Naan Pizzas
Ingredients
- 3 cups fresh cauliflower florets
- 2 1⁄2 tbsp Mango Curry Dip Mix, divided
- 1 tbsp oil
- 1⁄2 cup light mayonnaise
- 1⁄2 tbsp Roasted Garlic Aioli Mix
- 1⁄2 tsp lemon juice, optional
- 4 small whole wheat naans
- 1 can (19 oz/540 ml) lentils
Preparation
- Preheat oven to 400° F
- Chop cauliflower into bite sized pieces. Combine with 2 tbsp dip mix and oil. Place in a single layer on a Sheet Pan lined with a Sheet Pan Liner. Roast until tender, 15–17 min.
- Meanwhile, combine mayonnaise, aioli mix, and lemon juice in a small bowl. Set aside.
- Wrap naan in foil; warm in oven for last 7–10 min of roasting.
- Meanwhile, drain and rinse lentils. Combine with remaining 1⁄2 tbsp dip mix in Multipurpose Steamer. Cover; microwave on high until warm, 2–3 min.
- To serve, spread aioli on warmed naan; top with lentils, cauliflower, and toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 520, Fat 19 g (Saturated 3 g, 0 0 g), Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 74 g (Fiber 12 g, Sugars 7 g), Protein 20 g.
Tips
Warm up your naan bread in your Multipurpose Steamer—Simply microwave, covered, on high for 30 sec.
Perfectly Balance Your Plate
Serve with 1 cup mixed veggies.