Loaded Naan Pizzas

20 min

4 servings

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

  1. Preheat oven to 400° F
  2. 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.
  3. Meanwhile, combine mayonnaise, aioli mix, and lemon juice in a small bowl. Set aside.
  4. Wrap naan in foil; warm in oven for last 7–10 min of roasting.
  5. 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.
  6. To serve, spread aioli on warmed naan; top with lentils, cauliflower, and toppings, if desired.

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.