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Tikka roasted cauliflower with tahini yogurt
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1 cauliflower, cut into florets
2 tbsp Cooks’ Ingredients Tikka Curry Paste
1 tbsp olive oil
250g pouch Quinoa, Chickpeas,
Bulgar Wheat & Rice
150g low fat natural yogurt
1 tbsp tahini
2 tbsp chopped coriander (optional)
1. Preheat the oven to 200ºC, gas mark 6. Place the cauliflower in a roasting tin. Mix the tikka paste, 3 tbsp water and the oil and toss into the cauliflower. Roast for 20 minutes, then mix 2 tbsp water into the dish and roast for a further 5 minutes.
2. Meanwhile, heat the grain pouch according
to pack instructions. Combine the yogurt, tahini and seasoning.
3. Serve the cauliflower on the grains and spoon over the tahini yogurt. Sprinkle with coriander and serve.
Typical values per serving:
This recipe was first published in December 2015.