cauliflower bhaji salad

Onion bhajis are a delicious Indian comfort food, usually deep-fried and therefore high in fat. This is our take on punchy, flavourful bhajis, made with cauliflower, baked with no oil added. Fresh, spicy and honestly perfect for a healthy meal!


Wash your cauliflower and cut 8-10 chunky florets, approx 5-6cm in diameter.

In a bowl mix the gram flour, curry powder, cumin, turmeric, caraway seeds and a pinch of salt and pepper. Add the sweet chilli sauce and 6 tablespoons water to make a thick smooth paste.

Dip all the cauliflower chunks into the batter to coat well, then place on a lined baking tray. Bake the bhajis in a pre-heated oven at 200ºc for 40 minutes. Turn the baking tray after 20 minutes in order to ensure even baking.

Meanwhile, prepare the salad by washing the spinach leaves. Scatter the leaves on a large plate and sprinkle with finely sliced red chilli and cashew nuts.

Add the cooked bhajis to the salad. Thin 3 tablespoons of coconut cream with a little water and drizzle over the salad as a dressing.

Gluten Free


8-10 florets of cauliflower

65g gram (chickpea) flour

2 teaspoons medium curry powder

1 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon caraway seeds

Salt and pepper

1 tablespoon sweet chilli sauce

6 tablespoons water

3 large handfuls spinach leaves

1 red chilli, deseeded, finely sliced

40g cashew nuts

3 tablespoons coconut cream



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