Gujarati 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)

Nutritional Information:

Energy (kcal) 414 Fat 11g, of which saturates 3g Carbohydrates 64g, of which sugars 11g Protein 19g Salt 0.36

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Recipe Description:

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