Gunpowder cauliflower with raita

Gunpowder cauliflower with raita

15 mins Prep · 45 mins Cook

This popular Southern Indian dish packs a spicy, chili flake kick

Created by Spinneys
Prep time 15 minutes
Cook time 45 minutes
Serves 4
Cuisine Indian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 646
Fat 24.2g
Saturates 7.5g
Protein 28.4g
Carbs 82g
Sugars 20.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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To make the raita, heat the oil in a small frying pan and stir in the garlic, chilli and lime zest for 1 minute. Set aside to cool completely.


Place the grated cucumber in a cheesecloth or dishcloth and squeeze out all the excess liquid.


In a small bowl, combine the cucumber, mint, yoghurt, lime juice and season to taste. Refrigerate until ready to serve.


Preheat the oven to 220°C, gas mark 6.


To make the cauliflower, place the chickpeas and cauliflower florets in a large roasting dish, drizzle with the olive oil and season well. Roast for 15-20 minutes.


Once golden and tender, place in a large bowl and add the spices, chilli, spring onions, butter and lime juice. Season well and serve with the raita topped with the fried garlic mixture and some fresh coriander.