Rukmini Iyer’s quick and easy Roast cauliflower and paneer curry

In the quest to find a vegetable based meal for my vegetable hating vegetarian son…I found this beauty. I duped him with paneer and spices (these are both acceptable in his diet apparently) and he suffered the cauliflower almost silently.

I absolutely loved it – the fresh chilli and the coriander bring this delicious dish to mouth tingling delight, it’s almost super healthy and sooooo easy to make (oh and it looks pretty) tick tick tick!!! Enjoy xxxx

Ingredients

Prep 15 min
Cook 30 min
Serves 2

1 medium cauliflower, cut into small florets
225g paneer, cut into 1cm-thick triangles
1 red onion, cut into eighths
1 tbsp oil
30g yoghurt, plus extra to serve
1 garlic clove, peeled and finely grated
1 tsp ground ginger
1 tsp ground cumin
1 scant tsp ground turmeric
1 tsp hot smoked paprika
1 tsp sea salt flakes
Juice of 1 lemon
15g coriander leaves, roughly chopped
1 red chilli, finely sliced
Flatbreads, to serve

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the cauliflower, paneer and red onion into a roasting tin, stir through the oil, yoghurt, garlic, spices and salt, then roast for 30 minutes.

Once cooked, squeeze over most of the lemon juice, then taste – add more salt and the extra lemon juice, if you wish.

Scatter over the coriander and red chilli, and serve hot with flatbreads and extra yoghurt alongside.