How to make cauliflower bhaji

Beverley Hicks
Beverley Hicks

Tender cauliflower florets cooked in a spicy tomato sauce. This recipe is ideal as a vegetarian main dish served with rice and naan bread, or a side dish served as part of an Indian meal.

Ingredients (serves 4)

1 medium cauliflower, chopped into small florets

1 tablespoon rapeseed oil

1 teaspoon mustard seeds

1 large onion, peeled and finely diced

2 fat garlic cloves, minced

Thumb-sized piece of ginger, minced

1 teaspoon salt

2 teaspoons of ground cumin

1 teaspoon ground coriander

1 teaspoon of turmeric

½ teaspoon chilli powder

400g tin chopped tomatoes

150ml vegetable stock

Small bunch of fresh coriander, finely chopped


Wash the cauliflower florets thoroughly under cold running water, drain in a colander and put to one side

Heat the oil in a large saucepan on a medium heat and add the mustard seeds, stir and wait for them to start popping.

Add the onion, garlic and ginger and sauté until the onion is soft.

Mix in the salt and spices and continue to cook until the onions have turned golden brown.

Pour in the tinned tomatoes and vegetable stock, stir together then add the cauliflower florets and mix thoroughly to coat in the spicy sauce.

Cover and simmer for 15-20 minutes or until the cauliflower is soft.

Transfer to a serving dish, and sprinkle over some chopped fresh coriander.

Serve hot as part of an Indian meal or on its own with naan bread and pilau rice.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.