A healthy favourite of spicy and aromatic Cauliflower Chaat. Spiced cauliflower florets with chickpeas, mango and Pomegrante, served with a mint raita / yoghurt
- One medium head cauliflower, broken into florets
- 1 tbsp olive oil
- 1 tsp Ross & Ross Chilli Rub
- Salt and pepper
For the chaat –
- One 400g tin chickpeas, drained
- One ripe mango, peeled and chopped
- 1/2 cup pomegranate seeds
- Handful fresh coriander, finely chopped
- 1/2 red onion, peeled and finely chopped
- 2 spring onions, chopped
- 1 green chilli, de-seeded and chopped (optional)
- Handful toasted almonds, chopped
- 1-2 tsp chaat masala spice (dependent on taste)
- Juice 1/2 lime
For the mint raita / yoghurt –
- 1/4 red onion, finely chopped
- 1 cup coconut yoghurt (I used Co-Yo)
- 1/2 cucumber, grated and squeezed to remove water
- Handful fresh mint, finely chopped
- Sea salt, to taste
- Start by preheating your oven to 220C to roast your cauliflower.
- Toss the cauliflower florets with the oil, spice and salt and pepper in a large bowl. Arrange on a lined baking tray, then place in the oven to bake until tender and browned – around 18 to 20 minutes – turning half-way through cooking. Set aside to cool completely.
- To make your mint yoghurt, simply stir together all ingredients, then place back in the fridge until ready to use.
- Make your chaat by tossing together the cauliflower with the remaining ingredients, seasoning to taste if needed.
- Serve in bowls with spoonfuls of mint yoghurt and eat immediately.
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