Jul 2016



Have you noticed that cauliflower has become extremely fashionable lately. I am talking beyond the traditional cauliflower cheese. You can turn this cruciferous vegetable into mash, rice, couscous or even buffalo wings.

Even if the low carb craze/grain phobia is partially to blame for this, it actually resulted in some rather tasty dishes that I personally adore. Cauliflower buffalo wings from PETA website have long been a firm favourite in my family. Even the kids love it. So I thought I will play with the concept a little and create a cross between “chicken” tikka and cauliflower pakora.

I have tried this recipe before with a whole cauliflower, thinking it would make a great centerpiece but it ended up undercooked. Separating the cauliflower into florets has solved this problem. The cauliflower bites are perfectly tender and the batter cooked all the way through.

These are perfect for a party with a spicy fruit chutney or yoghurt dip (the new KOKO coconut yoghurt makes a good raita). Or serve it alongside lovely curries for an Indian Thali dinner.



1 medium cauliflower
1 cup non dairy yoghurt (I like KOKO coconut or Alpro coconut/soya yoghurt)
1Tbs (or more if you like it spicy) of madras curry powder
1/2 tsp turmeric
3 Tbs gram (chickpea) flour
salt to taste


  • Separate the cauliflower into medium sized florets.

  • In a large bowl mix the yoghurt, spices, salt and chickpea flour until well combined.

  • Coat the cauliflower in the yoghurt mixture.

  • Line a baking tray with baking powder and place the coated cauliflower florets onto the tray. Spoon any left over yoghurt mix over the florets.

  • Bake at 180C for 25-30 minutes or till golden brown and tender (test with a toothpick or tip of a sharp knife)

  • Serve with chutney or coconut yoghurt raita.