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.