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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 and Rice
150g low fat natural yoghurt
1 tbsp tahini
2 tbsp coriander
Preheat the oven to 200 degrees C, 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.
Meanwhile, heat the grain pouch according
to pack instructions. Combine the yogurt, tahini and seasoning.
Serve the cauliflower on the grains and spoon over the tahini yogurt. Sprinkle with coriander and serve.
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