As if roasted cauliflower wasn't delicious enough, we've coated it in a tandoori sauce that really takes it to the next level. To top it off, we've added chunks of roasted sweet potato, zingy pickled onion, cooling mint raita and crunchy chapati chips. You're welcome!
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slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
chapati wraps(ContainsGlutenMay be present Soy)
mixed salad leaves
salt (for the veggies)
salt (for the onion)
balsamic vinegar (for the salad)
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl, combine the tandoori paste, 1/2 the Greek yoghurt, the salt (for the veggies) and a generous drizzle of olive oil. Add the cauliflower and toss well to coat. Spread the cauliflower on an oven tray lined with baking paper. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato on a second oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast both veggies until tender, 20-25 minutes. Set aside to cool slightly.
While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar (for the onion), water, salt (for the onion) and sugar. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, until golden, 3-4 minutes. Transfer to a small bowl.
Finely chop the garlic (or use a garlic press). Grate a chunk of cucumber (2cm for 2 people / 4cm for 4 people), then roughly chop the remainder. Roughly chop the tomato. Pick the mint leaves, then finely chop. In a medium bowl, combine the remaining Greek yoghurt, grated cucumber, mint, a pinch of garlic, a generous pinch of salt and pepper and a drizzle of olive oil.
Cut the chapati wraps (see ingredients list) into bite-sized pieces. Place on a third oven tray lined with baking paper and drizzle with olive oil. Add the remaining garlic, a generous pinch of salt and pepper and toss well to coat. Spread in a single layer and bake until golden, 5 minutes
In a large bowl, combine the balsamic vinegar (for the salad), olive oil (1 tbs for 2 people / 2 tbs for 4 people), a generous pinch of salt and pepper, mixed salad leaves, cooled sweet potato, cucumber, tomato and chapati chips. Toss well to combine. TIP: Toss the salad just before serving to keep the leaves and chapati crisp.
Drain the pickled onion. Divide the salad between plates and top with the tandoori roasted cauliflower, pickled onion and cucumber and mint raita. Sprinkle with the slivered almonds.