Tikka roasted cauliflower with tahini yogurt

Name: Tikka roasted cauliflower with tahini yogurt
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 cauliflower, cut into florets; 2 tbsp Cooks' Ingredients Tikka Curry Paste; 1 tbsp olive oil; 250 g pouch Quinoa, Chickpeas, Bulgar Wheat and Rice; 150 g low fat natural yoghurt; 1 tbsp tahini; 2 tbsp coriander

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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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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.

Typical values per serving when made using specific products in recipe