Cauliflower chaat

• cauliflower↗1

  cut into large chunks

• kashmiri chilli powder↗¼ tsp tsp
• kashmiri chilli powder↗2 tsp tsp
• ginger & garlic paste1 tsp tsp
• lime↗½

  juiced

• paprika powder↗1 tsp tsp
• turmeric powder↗½ tsp tsp
• natural yogurt↗50g g
• garam masala↗1 tsp tsp
• vegetable oil↗1 tbsp tbsp
• natural yogurt↗4 tbsp tbsp
• green chutney
• pomegranate seeds↗4 tbsp tbsp
• coriandersmall pack

  roughly chopped

• crispy fried shallots2 tbsp tbsp

  or onions

Step-by-step instructions

1. 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.

2. 2

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

3. 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.)

4. 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.