Roasted Cauliflower Chaat

Sometimes, the best dishes come from happy accidents. This roasted cauliflower chaat is one such example. Inspired by Yotam Ottolenghi’s take on aloo chaat, I adapted the recipe to fit my current goal of reducing carbs. I had half a cauliflower in the fridge, so instead of boiling and roasting potatoes, I roasted cauliflower florets directly from raw while making the original potato version for my family. It turned out just as vibrant, tangy, and full of texture as the original—dare I say maybe even better!

The combination of crispy roasted cauliflower, cooling yogurt, and bright coriander chutney makes for a dynamic dish that can stand alone as a light meal or complement other vegetable sides. If you’re looking for a way to make cauliflower exciting, this is it.

Ingredients

Roasted Cauliflower

1/2 large cauliflower, cut into florets (about 500g)

2 tbsp olive oil

1 tsp chaat masala

1/2 tsp ground turmeric

Salt and black pepper, to taste

Coriander Chutney

30g fresh coriander

 1 green chilli, deseeded and roughly chopped (10g)

1 tbsp lime juice

60ml olive oil

1/4 tsp salt

To Serve

250g Greek-style yogurt

 1/2 small red onion, peeled and thinly sliced into rounds (45g)

 1 green chilli, thinly sliced into rounds (10g)

1 1/2 tsp coriander seeds, toasted

 1 1/2 tsp nigella seeds, toasted

Method

1. Preheat the oven to 220°C fan.

2. Prepare the cauliflower: Toss the florets with olive oil, chaat masala, turmeric, salt, and a good grind of black pepper. Spread on a parchment-lined baking tray and roast for 20–25 minutes, stirring once or twice, until deeply golden and crisp at the edges.

3. Make the coriander chutney: Blend all chutney ingredients in a small food processor until smooth. Set aside.

4. Assemble the dish: Spread the yogurt on a large serving platter. Swirl in the coriander chutney without fully mixing.

5. Top with the roasted cauliflower, then scatter over the red onion, green chilli, coriander seeds, and nigella seeds.

6. Serve immediately.

This dish brings together spice, crunch, and refreshing acidity, making it a delightful alternative to potato chaat. Whether you’re avoiding carbs or just looking for a new way to enjoy cauliflower, this adaptation proves that necessity—and a bit of creativity—can lead to the most delicious results.