For a vegan take on the classic Indian-style recipe, we roasted cauliflowers with a spicy sauce made with soy yogurt, ginger, and garlic.
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All served with a nutritious chickpea salad, for a balanced meal in under 400 calories.
Health
Time
30mCost
368 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Cauliflowers is a low-calorie vegetable rich in antioxidants.
Cauliflowers packs fibres, vitamins C and K, minerals, and powerful antioxidants, including the cancer-fighting sulforaphane.
With our free Smart Search tool, you can easily filter recipes according to ingredients, like leafy greens, and nutritional needs, like high fibre meals.
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Mix gram masala, chillies, paprika, turmeric, crushed garlic, lemon juice, grated ginger, and yogurt in a bowl. Then, add cauliflower florets and stir until well coated.
| Cauliflower | 600g |
|---|---|
| Garam Masala | 1tsp |
| Chilli Powder | 0.5tsp |
| Paprika | 2tsp |
| Turmeric | 1tsp |
| Garlic Cloves | 2 |
| Juiced Lemon | 1 |
| Fresh Ginger Root | 1tsp |
| Soy Yogurt | 170g |
| Dry Quinoa | 160g |
|---|---|
| Tinned Chickpeas | 450g |
| Fresh Baby Spinach | 150g |
Now, you can marinate the cauliflowers for 1-2 hours or cook them right away. Roast them for 20 minutes at 210°C (410°F) on a grilling rack.
| Cauliflower | 600g |
|---|---|
| Garam Masala | 1tsp |
| Chilli Powder | 0.5tsp |
| Paprika | 2tsp |
| Turmeric | 1tsp |
| Garlic Cloves | 2 |
| Juiced Lemon | 1 |
| Fresh Ginger Root | 1tsp |
| Soy Yogurt | 170g |
| Dry Quinoa | 160g |
|---|---|
| Tinned Chickpeas | 450g |
| Fresh Baby Spinach | 150g |
Meanwhile, simmer the quinoa in water for 10 minutes, drain, and set aside. Then, drain and rinse the tinned chickpeas.
| Cauliflower | 600g |
|---|---|
| Garam Masala | 1tsp |
| Chilli Powder | 0.5tsp |
| Paprika | 2tsp |
| Turmeric | 1tsp |
| Garlic Cloves | 2 |
| Juiced Lemon | 1 |
| Fresh Ginger Root | 1tsp |
| Soy Yogurt | 170g |
| Dry Quinoa | 160g |
|---|---|
| Tinned Chickpeas | 450g |
| Fresh Baby Spinach | 150g |
Divide the fresh spinach, chickpeas, and quinoa among serving bowls.
| Cauliflower | 600g |
|---|---|
| Garam Masala | 1tsp |
| Chilli Powder | 0.5tsp |
| Paprika | 2tsp |
| Turmeric | 1tsp |
| Garlic Cloves | 2 |
| Juiced Lemon | 1 |
| Fresh Ginger Root | 1tsp |
| Soy Yogurt | 170g |
| Dry Quinoa | 160g |
|---|---|
| Tinned Chickpeas | 450g |
| Fresh Baby Spinach | 150g |
Top with the roasted tandoori cauliflowers, and garnish with fresh cilantro and cracked pepper.
| Cauliflower | 600g |
|---|---|
| Garam Masala | 1tsp |
| Chilli Powder | 0.5tsp |
| Paprika | 2tsp |
| Turmeric | 1tsp |
| Garlic Cloves | 2 |
| Juiced Lemon | 1 |
| Fresh Ginger Root | 1tsp |
| Soy Yogurt | 170g |
| Dry Quinoa | 160g |
|---|---|
| Tinned Chickpeas | 450g |
| Fresh Baby Spinach | 150g |
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