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


  • 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


  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.

Suggested recipes from this collection...