3 cups cauliflower florets
Olive oil for roasting
150g snow peas
1 teaspoon olive oil
¼ teaspoon yellow asafetida powder
½ cup sour cream ½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup whole roasted unsalted cashews
1 teaspoon sweet chili sauce
1 tablespoon chopped fresh coriander leaves
Flatbreads to serve
Drizzle the cauliflowers with olive oil. Sprinkle with salt. Roast the florets in hot oven until tender, golden on their extremities, but not overcooked. Keep warm.
Heat 1 teaspoon of oil in a frying pan. Sprinkle in the yellow asafetida powder and fry momentarily. Stir-fry the snow peas in the hot oil for 1 minute.
Splash-in 2 or 3 tablespoons water, put on a lid, and steam for a minute or two, or until slightly tender. Remove from the heat. Fold in the roasted cauliflower pieces, the sour cream, salt, pepper, cashews, sweet chili sauce and coriander leaves. Serve immediately with fresh hot flatbreads.