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£1.15 eachA tasty makeover of the humble cauliflower floret. The herby potato salad is the perfect accompaniment, elevating this recipe to the next level.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Light a barbecue and wait until the coals turn grey. Meanwhile, bring a pan of water to the boil, then add the cauliflower florets; simmer for 2-3 minutes (to just soften them slightly). Drain and leave to cool for 2 minutes. Gently press the florets with the palm of your hand to flatten them slightly.
Combine the yogurt with the tandoori paste and salt; spread it over the cauliflower florets, making sure it covers them completely. When you’re ready to cook, brush the barbecue grill with oil then add the florets. Cook for 3-4 minutes on each side until golden and crisp.
Meanwhile, make the salad. Boil the potatoes for 7-8 minutes until tender. Drain and allow to cool for 2 minutes. Put the remaining ingredients in a bowl and combine well. Add the potatoes, mix well again and serve with the cauliflower.
Typical values per serving when made using specific products in recipe
Energy | 801kJ/ 191kcals |
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Fat | 4.2g |
Saturated Fat | 1.8g |
Carbohydrates | 27g |
Sugars | 11g |
Fibre | 6.1g |
Protein | 8.7g |
Salt | 1.8g |
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