A bowl of cauliflower chaat on a wooden table

Cauliflower chaat

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(5 ratings)

Prep: 30 mins Cook: 15 mins plus 1 hr marinating


Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal262
  • fat18g
  • saturates2g
  • carbs13g
  • sugars10g
  • fibre7g
  • protein9g
  • salt0.95g
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  • 1 cauliflower, cut into large chunks



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • ¼ tsp kashmiri chilli powder

For the marinade

  • 2 tsp kashmiri chilli powder
  • 1 tsp ginger & garlic paste
  • ½ lime, juiced



    The same shape, but smaller than…

  • 1 tsp paprika powder
  • ½ tsp turmeric powder
  • 50g natural yogurt
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp vegetable oil

To serve

  • 4 tbsp natural yogurt
  • green chutney (see our recipe)
  • 4 tbsp pomegranate seeds
  • small pack coriander, roughly chopped
  • 2 tbsp crispy fried shallots or onions



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…


  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.

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Comments, questions and tips

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24th Jul, 2017
I thought this was absolutely delicious! The only reason I've awarded 4 stars instead of 5 is because it took a lot longer to cook in the oven than stated in the recipe (and I have a super hot oven!), I put the marinated cauliflower in for more like 25 minutes to get some colour and caramelisation on it. Also added a little salt to the marinade as I prefer well seasoned food.
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