Gujarati Roasted Cauliflower
For 2 (For 4)
Cauliflower: 1 (2)
Pilli Pilli Marinade: 1 pod (2 pods)
Natural Yoghurt: 100g (200g)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Green Chilli: 1 sachet (2 sachets)
Chestnut Mushrooms: 1 punnet (1 punnet)
Fresh Methi: 1 bunch (2 bunches)
Cumin Seeds: 1 pod (2 pods)
Onion Paste: 1 sachet (2 sachets)
Tomato Puree: 35g (70g)
Savoury Tarka Spice Mix: 1 pod (2 pods)
Basmati Rice: 150g (300g)
Palm Sugar: 1 pod (2 pods)
Energy (kcal) 414 Fat 11g, of which saturates 3g Carbohydrates 64g, of which sugars 11g Protein 19g Salt 0.36
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
More than half of the population of Gujarat is vegetarian. Rather than imitating meaty flavours, though, Gujarati cooking tends to lean into the natural sweetness of plant-based ingredients, using unrefined sugars to amplify their red and green vegetable sauces, with salt and spice (and often distinctive fresh herbs like our methi leaves) as a counterbalancing culinary force. Tarka, whole spices tempered in oil, is known in Gujarati as vaghar; that’s only the beginning of the bold flavour layering that characterises this roasted cauliflower showstopper.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.