Cauliflower chaat
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
Nutrition per serving
- kcal 262
- fat 18g
- saturates 2g
- carbs 13g
- sugars 10g
- fibre 7g
- protein 9g
- salt 0.95g
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
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.
Blend all the marinade ingredients in a food processor, rub them over the cauliflower, then leave to marinate for 1 hr.
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.)
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.