Spiced cauliflower

Cooking time of 50 minutes – Serves 3

Nutritional Information

• 460 Kcal
• 5.9g Fat
• 0.9g Saturates
• 80g Carbohydrates
• 14g Fibre
• 20g Protein
• 1.6g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Celery

Dietary Requirements

• Halal
• Kosher
• Dairy-free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

For the roti:

• 1 ½ cups plain flour (and extra for rolling)
• pinch of salt
• ¾ tsp baking powder
• approx. ½ cup cold water, enough to combine the dough
• low calorie oil spray

For the curry:

• 1 small onion
• low calorie oil spray
• ½ a cauliflower, split into small florets
• 1 cup frozen peas
• 1 can/230g drained chickpeas
• 1 tin chopped tomatoes
• 1 pepper, roughly chopped
• 1 tbsp ginger and garlic paste
• 1 tsp paprika
• ½ tsp fresh green chilli, finely chopped (optional)
• 1 tsp ground coriander
• 1 ½ cups water
• stock cube of your choice

For the salad:

• two handfuls of mixed leaves
• ¼ cucumber, diced
• 1 fresh tomato cut into large chunks or a handful of cherry tomatoes

Method

For the roti:

1. In a medium-sized bowl mix together the dry ingredients (flour, salt, and baking powder)
2. Add the water gradually, mixing as you do to form a dough. The mixture will be slightly sticky but will come together. You may not need the full ½ cup. (Tip – if the dough is too sticky to work with, add a little more flour)
3. Take the dough out of the bowl and onto a floured work surface, split the dough into two equal pieces and roll it into balls
4. Take a dough ball and roll it out to approx. 6 inches in diameter, spray with low-calorie oil spray (enough to cover, approx. 10sprays) and sprinkle with flour
5. Then make a cut from the centre of the circle to the outer edge, take one open edge, and roll to form a cone. (Tip – imagine the dough is the face of a clock, cut from the centre to the 12-o’ clock position, then take hold of the dough from the right of the cut and roll clockwise)
6. Then holding the cone of dough in your hand, press the wide end of the cone into the centre
7. Flip the cone over, place it on the table, and using your finger press the point of the cone into the centre, your dough should now look more like a ball again
8. Repeat with the second dough ball
9. Allow resting for 10-20 minutes (whilst you prepare your curry)
10. Once rested, pre-heat your pan and roll out your doughball, as thin as possible (making sure not to roll bigger than the size of your pan)
11. Add the rolled roti to your pan. After approx. 30 seconds flip your roti, then spray with low-calorie oil spray before flipping and spraying again. Continue to flip and cook gently until the roti has coloured in places
12. Remove from the pan, fold and scrunch and they are ready to serve

For the curry:

1. Roughly chop the onion and lightly fry with a few sprays of low calorie oil spray in a deep saucepan
2. Once translucent add the ground coriander, paprika, garlic and ginger paste (and optional chilli powder), stir and allow to cook for 30-60 seconds
3. Add the cauliflower florets, chopped pepper, peas and chickpeas, and allow to colour slightly, stirring whilst on a high heat
4. Add the tomatoes, water and stock cube and season to taste
5. Turn down the heat to medium and simmer with the lid on until the vegetables are almost cooked through (approx. 20 mins)
6. Take the lid off and cook until the sauce reduces to your desired consistency
7. Taste and adjust seasoning
8. Serve with a side salad of mixed leaves, cucumber and tomato