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 310 cal

Kilojoules 1297 kJ

Protein 13.9 g

Total fat 7.8 g

Saturated fat 1.1 g

Carbohydrates 41.6 g

Sugar 8.1 g

Dietary fibre 8.9 g

Sodium 538 mg

Calcium 150 mg

Iron 3.9 mg

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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