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A bowl of cauliflower chaat on a wooden table

Cauliflower chaat

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr marinating
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving


  • 1 cauliflower , cut into large chunks
  • ¼ tsp kashmiri chilli powder

For the marinade

  • 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

To serve

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


  • STEP 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.

  • STEP 2

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

  • STEP 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.)

  • STEP 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.

Recipe from Good Food magazine, June 2017

Goes well with


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A star rating of 4 out of 5.7 ratings

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