Serves 6


800g cauliflower, cut into florets (cooked in the oven at 220°c for 15-20 min)

100ml natural yoghurt

juice 1 lime

2 cloves crushed garlic

25mm piece ginger, finely chopped

2 tbsp ground coriander

1 tsp ground cumin

1 tsp ground garam masala

1 tsp paprika


2 red peppers cut into 30mm cubes (neat)

juice 1 lime mixed with 100g butter

For the salsa

2 diced red peppers,

half diced red onion,

1 diced cucumber (seeds removed),

1 diced scotch bonnet,

1 diced mango juice

zest 2 limes,

chopped mint and coriander

garnish with yoghurt (in a squeezy bottle)

for the naan

1.5 tsp fast action dried yeast

1 tsp sugar

150ml warm water

300g bread flour

tsp salt

70ml yoghurt

2 tbsp. melted butter/ghee

1 tsp nigella seeds


1. Combine the marinade ingredients, coat the cauliflower, cover and chill for at least 2 hours

2. After they’ve marinated place on skewers, with red pepper in between

3. Grill on hot setting for about 10 minutes total, brushing with lime and butter

4. Salsa – mix it all together

5. Naan – put yeast, sugar and 50ml water in a bowl, mix well, leave for 2 minutes.

6. Add yoghurt, make a well in the centre, add flour, then water

7. Knead for 5 minutes

8. Prove for a minimum of 1 hour. Knead again.

9. Divide into 6.

10. Make into long naan, then fry for 3 minutes each side.

11. Serve brushed with ghee and nigellas.

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