Ingredients checklist
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Tandoori Roasted Cauliflower & Bulgar Wheat Salad

30 minutes
50 minutes

With a Mint & Coriander Yogurt Dressing

Char-grilled spicy tandoori cauliflower on a bed of baby spinach and bulgar wheat topped with sliced red onions and pomegranate dressed with a mint and coriander yogurt.  The bulgar wheat bulks this salad up so it is perfect for a fresh and healthy weeknight dinner... you’ll be lucky if you have leftovers for lunch the next day!


  1. Pre-heat the grill/ broiler in your oven
  2. Heat the olive oil in a saucepan on low-medium heat, add the gram flour and roast until slightly coloured, remove into a bowl
  3. Add all other marinade ingredients and mix well
  4. Add cauliflower florets to the marinade and mix thoroughly making sure to brush the marinade into the cracks to maximise flavour
  5. Tip the cauliflower onto a foil lined oven tray and grill turning half way through until charred on both sides, cook to your desired liking, I prefer mine to have a little bite to it and not too soft, set aside to cool
  6. Blitz the dressing ingredients in a food processor to make the dressing and add water to your desired consistency, set aside
  7. Assemble salad by mixing the baby spinach and bulgar together, top with the charred cauliflower, sliced red onions, pomegranate and drizzle on the dressing