Cauliflower chaat

1 of 5-a-day bbc good food team cauliflower chaat fibre folate indian indian side dish iron vegetarian

N/A

Source

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.