Chefs' Recipes

Tonka’s warm cauliflower salad with yoghurt, mint and green chilli

The Melbourne restaurant's take on aloo ghobi.
Warm cauliflower salad with yoghurt, mint and green chilli

Warm cauliflower salad with yoghurt, mint and green chilli

Sharyn Cairns
4
15M
10M
25M

“Aloo ghobi is a classic cauliflower and potato curry. This is our version,” says D’Sylva. “The tangy, cooling flavour paired with the fried cauliflower is addictive.”

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Ingredients

Method

1.Heat oil in a large saucepan to 180C. Deep-fry cauliflower in batches until tender and dark golden (3-4 minutes). Drain on absorbent paper.
2.Combine remaining ingredients in a bowl, season to taste with sea salt flakes, then add cauliflower and toss to combine well. Serve warm.

Note Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt. Dried mango powder is available from Indian grocers.

Notes

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