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.



Allergens in bold

Pilli Pilli Spice Blend

Natural Yoghurt (dairy)

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Cumin Seeds

Sautéed Onion Paste

Tomato Purée


Palm Sugar

Savoury Tarka (mustard)

Basmati Rice


Chestnut Mushrooms

Nutrition & Cooking Times

Nutritional Information:

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

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

Cook times:

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins