Ingredients:

Allergens in bold

Cauliflower

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Aromatic Spice Blend

Savoury Tarka (mustard)

Sautéed Onion Paste

Tomato Passata

Palm Sugar

Chana Dal

Garam Masala

Cucumber

Carrot

Mint

Lemon

Coriander

Nutritional Information:

Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Brassica Oleracea goes by many aliases worldwide: broccoli, kale and cabbage, to name a few. Cauliflower is the slyest chameleon of them all, able to act grainy, floury or meaty, as in this trendy plant ‘steak’. Trendy, yes, but Indian vegetarians have been cooking with similarly ingenious meat substitutes for centuries. This tender centerpiece, lightly marinated and roasted to perfection, is no second-stringer, though, ably supported by the equally world class combo of a spicy chickpea curry and a refreshing salad

• Preparation time:

  For 2 - 20 minsFor 4 - 30 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 35 mins