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Easy Roti with spiced cauliflower recipe

  • Author: JustAverageJen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 portions 1x
  • Category: Main meal
  • Method: Hob
  • Cuisine: Indian
  • Diet: Vegan


This is a perfect recipe for sharing with a bunch of friends. Simply serve in big bowls and pop in the centre of the table. Let everyone create their own loaded roti but don’t forget the napkins, this gets delightfully messy!



Spiced Cauliflower Ingredients:

One large cauliflower, broken into large florets

3 teaspoons garam masala

2 teaspoons turmeric

2 tablespoons cooking oil

2 teaspoons salt

Lentil Ingredients:

2 teaspoons cooking oil

1 large white onion, finely chopped

4 cloves garlic, grated

A thumb-sized piece of ginger, grated

100g dried green lentils

4 teaspoons garam masala

2 teaspoons yeast extract

2 teaspoons salt

600ml water

Quick Pickled Red Onion Ingredients:

2 small red onions, thinly sliced

The juice of 2 limes

Roti Ingredients:

280g gram flour

120g tapioca flour

1 teaspoon salt

4 tablespoons melted coconut oil, plus extra for brushing

140ml water


Method for spiced cauliflower:

Heat the oven to 200°c/390°f/GasMark 6.

In a large bowl toss the florets with the garam masala, turmeric, oil and salt. Put the cauliflower onto a wide baking tray. 

Roast in the oven for around 25 minutes, until cooked through and slightly charred. 

Method for lentils:

Heat the oil in a saucepan, add the onion. Once it has started to soften add the garlic and ginger. Fry for a few more minutes. 

Add the garam masala and stir. After a minute, add the lentils and cover with the water. Bring to the boil and cook on a  high heat for about ten minutes. Reduce heat and simmer until the lentils are very soft and the water has been absorbed. This should take no more than another 10 minutes. 

Add the fava bean umami paste and salt to taste.

Method for pickled red onions:

Place the red onion into a bowl and add the lime juice. Leave for at least ten minutes to pickle.

Method for rotis:

Mix the flour, potato starch, salt, oil and water in a large bowl. The texture should be only slightly sticky so add more water or flour if you need to. 

Use a rolling pin to make around 16 small, round and thin rotis. You may need some more flour to dust the surface and rolling pin. 

Heat a non-stick frying pan to high heat. Brush the rotis with coconut oil, then place them in the pan. When bubbles start to form and the underside is starting to brown, flip them and cook on the other side. 

Once they are cooked put them onto a plate and cover with a tea towel. Do this with all the roti.

Keywords: rot and spiced cauliflower, Indian dish, family meal

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