Tikka-spiced cauliflower
Serves: 2-3
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Tikka-spiced cauliflower
Recipe by Anna Glover
Baking a cauliflower whole makes a great veggie showstopper. If your cauliflower is a bit larger, it may take longer to cook. When a skewer or sharp knife goes through the stem easily, you know it’s ready
Serves: 2-3
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
296Kcal
Fat
10gr
Saturates
3gr
Carbs
30gr
Sugars
20gr
Fibre
11gr
Protein
17gr
Salt
1.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 100g thick Greek yogurt, plus extra to serve
- 2½ tbsp tikka masala paste (use GF if required)
- ½ tbsp tomato purée
- juice of ½ lemon, plus wedges to serve
- ½ tbsp grated root ginger
- 1 cauliflower (about 900g)
- ½ red onion, finely sliced
- a pinch of sugar
- 50g pomegranate seeds
- ½ x 30g pack coriander, chopped
- brown rice or mixed grains, to serve (use GF if required)
- mango chutney, to serve
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Mix together the yogurt, tikka masala paste, tomato purée, half the lemon juice and the ginger. Season well. Trim the cauliflower base, so it sits flat, and remove and discard the larger tough leaves. Put in a roasting dish where it sits snugly.
- Pour over the yogurt mixture and rub it into the cauliflower. Add a small cupful of water (about 150ml) to the dish; bake for 1 hour until golden, lightly charred and the stem is tender when pierced with a knife. Top up with a little water if the dish dries up, to stop the yogurt catching in the dish and to create steam.
- Meanwhile, put the onion in a small bowl with a pinch of salt and sugar. Add the remaining lemon juice and leave to marinate at room temperature while the cauliflower cooks. Stir in the pomegranate seeds and coriander. Serve with the cauliflower, rice or grains, and the yogurt, chutney and lemon wedges on the side.
