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Tikka Cauliflower and Pepper Flatbread
Tikka Cauliflower and Pepper Flatbread

Tikka Cauliflower and Pepper Flatbread

with Tomato Raita and Peanuts

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Our Tikka Cauliflower and Pepper Flatbread is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Rapid
•Veggie
Allergens:
Peanut
•Milk
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Green Pepper

(May contain traces of: Celery)

300

Cauliflower Florets

75

Tikka Masala Paste

125

Baby Plum Tomatoes

1

Coriander

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

100.5

Greek Style Natural Yoghurt

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

1

Nigella Seeds

Nutritional information

Energy (kcal)602 kcal
Energy (kJ)2517 kJ
Fat22 g
of which saturates5 g
Carbohydrate81 g
of which sugars15 g
Protein19 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Chopping Board
•Knife
•Medium Bowl

Instructions

Roast the Veg
1

a) Preheat your oven to 220°C.
b) Halve the pepper and discard the core and seeds. Slice into thin strips, then halve widthways. Halve any large cauliflower florets.
c) Pop the cauliflower and pepper onto a large baking tray. Spread the tikka paste over the veg, season with salt and pepper then toss to coat. TIP: Alternatively, pop the veg, tikka paste and seasoning into a freezer bag, then shake in the bag to easily coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until tender, 15-18 mins. Turn halfway through.

Prep the Rest
2

a) Meanwhile, quarter the baby plum tomatoes.
b) Roughly chop the coriander (stalks and all).
c) Roughly chop the peanuts.

Make the Raita
3

a) Pop three quarters of the yoghurt into a medium bowl.
b) Stir the tomatoes and half the coriander through the yoghurt.
c) Taste and season with salt and pepper. Set aside.

Toast the Peanuts
4

a) When 5 mins of roasting time remain, add the peanuts to the veg baking tray.
b) Return the tray to the oven and roast for the remaining time until the peanuts are toasted and golden, 4-5 mins.

Bake the Naans
5

a) When 3 mins of cooking time remain, sprinkle the naans with a little water.
b) Pop the naans into the oven to warm through, 2-3 mins.

Serve
6

a) When everything is ready, pop a warmed naan onto each plate and spread over the remaining yoghurt.
b) Top with the roasted tikka cauliflower and pepper.
c) Spoon over the tomato raita - as much as you'd like.
d) Sprinkle over the remaining coriander, nigella seeds and toasted peanuts to finish. Enjoy!

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