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Cauliflower chaat

A bowl of cauliflower chaat on a wooden table

Cauliflower chaat

Name: Cauliflower chaat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
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

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 15 mins

plus 1 hr marinating

A star rating of 4.2 out of 5.9 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal262
fat18g
saturates2g
carbs13g
sugars10g
fibre7g
protein9g
salt0.95g

Method

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

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Overall rating

A star rating of 4.2 out of 5.9 ratings

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