Ingredients
- SpinneysFOOD Fresh Coriander 3/4 cup
- Lime 1
- Salted butter 40g
- SpinneysFOOD spring onions 6
- SpinneysFOOD olive oil 2 tbsp
- Garlic clove 1
- SpinneysFOOD cucumbers 2
- SpinneysFOOD fresh mint 2 tbsp
- Plain yoghurt 250ml
- SpinneysFOOD chick peas 1 x 400g tin
- SpinneysFOOD cauliflower florets 500g
- SpinneysFOOD fine cumin 1 tsp
- SpinneysFOOD fennel seeds 1 tsp
- SpinneysFOOD coriander seeds 1 tsp
- Dried chilli flakes 1 tsp
- Chaat masala 1 tsp
- Fenugreek powder 1 tsp
- Chilli 1
Equipment
- Small bowl 1
- Dishcloth 1
Nutrition (Per serving)
- Calories 646
- Fat 24.2g
- Saturates 7.5g
- Protein 28.4g
- Carbs 82g
- Sugars 20.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Gunpowder cauliflower with raita
Indian 15 Mins Prep · 45 Mins Cook
- To make the raita, heat the oil in a small frying pan and stir in the garlic, chilli and lime zest for 1 minute. Set aside to cool completely.
- Place the grated cucumber in a cheesecloth or dishcloth and squeeze out all the excess liquid.
- In a small bowl, combine the cucumber, mint, yoghurt, lime juice and season to taste. Refrigerate until ready to serve.
- Preheat the oven to 220°C, gas mark 6.
- To make the cauliflower, place the chickpeas and cauliflower florets in a large roasting dish, drizzle with the olive oil and season well. Roast for 15-20 minutes.
- Once golden and tender, place in a large bowl and add the spices, chilli, spring onions, butter and lime juice. Season well and serve with the raita topped with the fried garlic mixture and some fresh coriander.