Roast cauliflower and chickpea tikka with cucumber raita
Cauliflower and chickpeas roasted in a yoghurt and spice marinade until charred at the edges, with a cooling raita.
- Time50 min
- LevelEasy
- Costabout £1.20 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Mix half the yoghurt with the garlic, ginger, spices, half the lemon juice and the oil.
- 2
Toss the cauliflower and chickpeas in the marinade until coated.
- 3
Spread on two lined trays and roast for 30 minutes, turning once, until the edges are charred.
30 min - 4
Cook the rice in boiling water for 10 minutes and drain.
10 min - 5
Squeeze the water from the cucumber and stir it into the rest of the yoghurt with the mint and remaining lemon juice.
- 6
Serve the tikka over the rice with the raita on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.