Gujarati Roasted Cauliflower

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

    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.

    Instructions:

    For 2 (For 4)

    Ingredients:

    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)