Tikka cauliflower with mint yoghurt

Author: Liz Macri - Recipe Writer & Editor

Photographer: Jeremy Simons

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Roasted cauliflower pairs perfectly with tangy red onion pickle and zesty yoghurt dressing for a healthier, high-fibre meal.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1 tablespoon olive oil
2 tablespoons tikka paste
450g cauliflower, cut into 1cm slices
¹⁄³ cup rice wine vinegar
1 small red onion, thinly sliced
100g low-fat plain yoghurt
1½ tablespoons lemon juice
¼ cup finely chopped fresh mint
60g baby spinach leaves
250g mixed baby tomatoes, sliced
4 baby cucumbers, cut into thin wedges (or 1 Lebanese cucumber, peeled into ribbons)
4 wholemeal pita pockets, halved

Instructions

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1 Preheat oven to 200°C. Line a baking tray with baking paper. Place oil and tikka paste in a large bowl, mixing to combine. Add cauliflower, tossing to coat (slices may break apart). Transfer to prepared tray and arrange in a single layer. Bake for 25 minutes or until tender.

2 Meanwhile, place vinegar and 2 tablespoons water in a small bowl. Add onion, gently stirring to separate layers. Set aside to pickle for 5 minutes. Drain.

3 Combine yoghurt, lemon juice and mint in a small bowl.

4 Divide spinach, cauliflower, tomato, cucumber and pickled onion among pita pockets. Serve drizzled with mint sauce.

Nutrition Info (per serve)

Calories 310cal

Kilojoules 1297kJ

Protein 13.9g

Total fat 7.8g

–Saturated fat 1.1g

Carbohydrates 41.6g

–Sugars 8.1g

Dietary fibre 8.9g

Sodium 538mg

Calcium 150mg

Iron 3.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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