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Bhaji cauliflower bowl
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1 pack Waitrose 1 Baby Cauliflower, large stalk removed (about 250g)
1 pack (3 stems) Cooks’ Ingredients Curry Leaves, torn (or 1 tbsp dried)
1 large red chilli, thinly sliced (deseeded, for less spice)
100g Cooks’ Ingredients Gram Flour
Vegetable or sunflower oil, for frying
300g pack chickpea, spinach and quinoa
120g pack rainbow side salad
6 tbsp tzatziki
1. Thinly slice the cauliflowers, then roughly chop. Mix with the curry leaves, chilli, gram flour, ¼ tsp salt and plenty of black pepper. Add 7 tbsp cold water and stir until the vegetables are coated in a thick and sticky batter.
2. Put 0.5cm depth of oil into a frying pan over a high heat. It’s hot enough when a little of the mix added to the pan, sizzles immediately. Spoon in six large, rough spoonfuls of the bhaji (cauliflower) mix and leave to cook for 3-4 minutes, reducing the temperature slightly if needed, until set and golden underneath. Turn and fry for another 3-4 minutes, then drain on kitchen paper.
3. Heat the pack of grains according to pack instructions, then divide between 2 shallow bowls. Mound the rainbow salad alongside, then top each bowl with three hot bhajis and plenty of tzatziki.
This recipe was first published in September 2019.