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Butter cauliflower with Papadums

Serves 4
Prep time: 10 mins
Cooking time: 25 mins

This delicious dish works well served on its own as a simple vegetarian meal or as part of a meal of shared plates. 
Tip: freeze any leftover butter chicken sauce in a small container to use for next time!

Ingredients

Method

  • 8 Papadums 
  • 1 head cauliflower 
  • 3 tablespoons Pams Rice Bran Oil 
  • 1 large onion, finely sliced 
  • ½ jar Pams Butter Chicken Simmer Sauce 
  • Coriander leaves to garnish 
View the method
  1. Microwave or fry the poppadums according to packet instructions. 
  2. Separate the cauliflower into florets. 
  3. Heat a film of oil in a large frying pan over a medium heat and fry the onion until well coloured and starting to crisp. Transfer the onion into a separate dish, wipe out the pan and add a little more oil. 
  4. Add the cauliflower to the pan and cook over a medium heat until coloured in patches, then add garlic and cook for a further minute. 
  5. Pour over the butter chicken sauce and simmer for 10 minutes.   
  6. Return the onion to the pan. 
  7. Garnish with coriander leaves and serve alongside the papadums.  

Tip: freeze any leftover butter chicken sauce in a small container to use for next time!

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