Name: Cauliflower chaat
Prep time: 30 min
Cook time: 30 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 -

Ingredients for - Cauliflower chaat

1. 1 cauliflower , cut into large chunks

2. ¼ tsp kashmiri chilli powder

3. 2 tsp kashmiri chilli powder

4. 1 tsp ginger & garlic paste

5. ½ lime , juiced

6. 1 tsp paprika powder

7. ½ tsp turmeric powder

8. 50g natural yogurt

9. 1 tsp garam masala

10. 1 tbsp vegetable oil

11. 4 tbsp natural yogurt

12. Green chutney

13. 4 tbsp pomegranate seeds

14. small pack coriander , roughly chopped

15. 2 tbsp crispy fried shallots or onions

How to cook deliciously - Cauliflower chaat

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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.