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Curried Cauliflower Koftes

Plant Based | Family Food | Vegetarian | Vegan | Whole Foods

CARBSKCALSTIMESERVESVEG SERVINGS
36g37960 mins6 Koftes1

MADE WITH RICED CAULIFLOWER

These Plant Based Curried Cauli Koftes are made with chickpeas, Fullgreen Riced Cauliflower and a selection of spices for a total flavor bomb. The coconut yogurt side dish brings a smooth, creamy texture to the dish - perfect for lunch, dinner or snacking straight from the fridge!

Ingredients:

  • 1 Pouch Fullgreen Riced Cauliflower
  • Olive oil
  • 1 can of chickpeas (drained and rinsed)
  • 2.5 oz gram flour
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 2 garlic cloves (crushed)
  • 1/2 teaspoon of fresh ginger
  • 1 teaspoon cumin seeds
  • Handful of fresh Cilantro (chopped)

For the yoghurt:

  • 7 oz coconut yoghurt
  • 1/4 cucumber (grated)
  • Handful of fresh mint (chopped)

Method:

  • In a large bowl add the chickpeas and mash until most of the chickpeas have been squashed.
  • Next add the cauli rice, 1 tablespoon of olive oil, gram flour, ground cumin, garam masala, garlic, ginger, cumin seeds and chopped coriander. Combine thoroughly.
  • Split the mixture between 6 and mould them into your desired shape around a wooden or metal skewer.
  • Place on a lined baking tray in the fridge for 30 minutes.
  • Preheat oven to 350F and brush the koftes with olive oil on all sides, before placing in the oven for 15 minutes.
  • Turn the koftes over and carefully brush the koftes again with a little more oil, and place them back in the oven for a further 10 minutes.
  • Meanwhile combine the coconut yoghurt, grated cucumber and chopped mint into a bowl.
  • Allow the koftes to cool slightly before enjoying with the yoghurt dip.

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