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Cauliflower chaat New-recipe-icon

Make this spicy veggie cauliflower chaat to serve alongside a curry. Topped with pomegranate seeds, green chutney and yogurt, it makes a stunning side dish

  • Prep: 30 mins
    Cook: 15 mins
    plus 1 hr marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 262
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 10
  • Protein 9
  • Fat 18
  • Fibre 7
  • Salt 0.95

Nutrition per serving

  • Calories 262
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 10
  • Protein 9
  • Fat 18
  • Fibre 7
  • Salt 0.95

Ingredients

  • 1 cauliflower, cut into large chunks
  • ¼ tsp kashmiri chilli powder
  • 2 tsp kashmiri chilli powder
  • 1 tsp ginger & garlic paste
  • ½ lime, juiced
  • 1 tsp paprika powder
  • ½ tsp turmeric powder
  • 50g natural yogurt
  • 1 tsp garam masala
  • 1 tbsp vegetable oil
  • 4 tbsp natural yogurt
  • green chutney
  • 4 tbsp pomegranate seeds
  • small pack coriander, roughly chopped
  • 2 tbsp crispy fried shallots or onions

Method

  1. Sprinkle the cauliflower with the chilli powder. Put a steamer on the hob or place a colander in a pan with 5cm water in the bottom and steam the cauliflower for 5 mins until just tender.

  2. Blend all the marinade ingredients in a food processor, rub them over the cauliflower, then leave to marinate for 1 hr.

  3. Cook the cauliflower on a medium-hot barbecue with the lid on until cooked through (check by inserting a small knife into the stem), making sure the cauliflower doesn’t directly touch the flames and burn. (Or heat oven to 220C/200C fan/gas 7 and cook on a baking tray for 10-15 mins until cooked through.)

  4. Put the cauliflower on a plate and coat all over with the yogurt. Zig-zag the green chutney over, then sprinkle the pomegranate seeds, coriander and fried shallots on top.