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Restaurants›Mowgli Street Food Newcastle›Diwali Cauliflower Recipe

Diwali Cauliflower Recipe

Name: Mowgli Street Food Newcastles Diwali Cauliflower Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 head cauliflower florets (medium-sized); 3 tbs olive oil (or neutral oil for vegan); 1 tsp ground turmeric; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp garlic powder; 0.5 tsp smoked or regular paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice; 1 cup plain thick yoghurt (use dairy-free coconut/soy yoghurt for vegan); 3 tbs tamarind chutney (store-bought or homemade concentrate); 1 tsp maple syrup or sugar (optional, to balance tamarind); 0.25 tsp salt; 0.75 cup sev (crispy chickpea flour noodles) or crushed roasted peanuts (for nut option); 0.5 cup pomegranate arils; 0.5 cup fresh coriander (cilantro), chopped; 1 tsp finely sliced green chilli (optional); 0.5 tsp chaat masala (optional); 0.25 tsp toasted cumin powder (optional); 2 wedges extra lemon wedges (to serve)

Inspired by Mowgli Street Food Newcastle

Time45m

Serves4

A festival of bright colours. Golden turmeric-roasted cauliflower topped with crunchy sev, pomegranate & coriander, then finished with a cooling yoghurt & tamarind chutney. Vegan available.

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Ingredients

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Roasted Cauliflower

1 head cauliflower florets (medium-sized)

3 tbs olive oil (or neutral oil for vegan)

1 tsp Ground turmeric

1 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp Watkins garlic powder

1/2 tsp smoked or regular paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

Yoghurt & Tamarind Chutney (Vegan option noted)

1 cup plain thick yoghurt (use dairy-free coconut/soy yoghurt for vegan)

3 tbs tamarind chutney (store-bought or homemade concentrate)

1 tsp maple syrup or sugar (optional, to balance tamarind)

1/4 tsp Celtic sea salt

Crunchy Toppings & Garnish

3/4 cup sev (crispy chickpea flour noodles) or crushed roasted peanuts (for nut option)

1/2 cup pomegranate arils

1/2 cup fresh coriander (cilantro), chopped

1 tsp finely sliced green chilli (optional)

1/2 tsp chaat masala (optional)

1/4 tsp toasted cumin powder (optional)

2 wedges extra lemon wedges (to serve)

Method

Roasted Cauliflower

Preheat and prepare

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it so cauliflower does not stick.

Wash and cut cauliflower into medium florets, keeping sizes relatively uniform so they roast evenly (about 1–1.5 inch pieces). Pat dry with a towel.

In a large bowl combine olive oil, turmeric, ground cumin, ground coriander, garlic powder, paprika, salt and black pepper. Whisk to make a smooth spiced oil.

Add cauliflower florets to the bowl and toss thoroughly so every floret is evenly coated with the spiced oil. Spread florets in a single layer on the prepared baking sheet, leaving small gaps between pieces.

Roast for 20–25 minutes, turning once halfway through, until edges are golden and crisp and centers are tender when pierced with a fork. If you prefer extra char, broil for 1–2 minutes at the end while watching closely.

Remove roasted cauliflower from oven, transfer to a large serving bowl, and toss immediately with lemon juice. Taste and adjust salt if needed. Keep warm.

Yoghurt & Tamarind Chutney

In a small bowl combine the yoghurt and tamarind chutney. If using vegan yoghurt, choose a thick plain style (unsweetened) for best texture.

Add maple syrup or sugar if your tamarind chutney is particularly tart, then add 1/4 tsp salt. Whisk until smooth and homogenous. Taste and adjust sweetness or salt as desired. Set aside in fridge until ready to assemble.

Assembly & Garnish

Place the warm turmeric-roasted cauliflower on a large platter or individual plates in an even layer.

Drizzle the yoghurt-tamarind mixture over the cauliflower. You can drizzle in thin lines or spoon dollops and lightly spread — aim for a cooling contrast, about 2–3 tbs yoghurt mixture per serving.

Scatter pomegranate arils evenly over the cauliflower, then sprinkle the sev for crunchy texture. If you substituted crushed roasted peanuts, add them now.

Sprinkle chopped coriander, sliced green chilli (if using), a pinch of chaat masala and toasted cumin powder for an aromatic finish.

Serve immediately with extra lemon wedges on the side. The dish is best eaten the moment the sev is still crunchy; if making ahead, keep sev separate and add just before serving.