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Cauliflower Pav Bhaji With Buttery Brioche

Cauliflower Pav Bhaji With Buttery Brioche

4.5rating out of 5

(900 reviews from our customers)

Prep Time

30 min



Pav Bhaji is an amazing example of classic Indian street food. To make your own, you'll mash cauliflower, potato and peas in fragrant spices until rich and luscious, and serve with buttered brioche. Yum!

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 lime
1 cauliflower
2 garlic cloves
15g fresh root ginger
1 tsp fennel seeds
20g coriander
1/2 tsp cayenne pepper
1 tbsp curry powder
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
2 brioche rolls †
1 tomato paste sachet (32g)
1 white potato
160g blanched peas
160g blanched peas
You Will Need
Butter, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 lime
  • 1 cauliflower
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tsp fennel seeds
  • 20g coriander
  • 1/2 tsp cayenne pepper
  • 1 tbsp curry powder
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 2 butter brioche buns<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
  • 1 white potato
  • 160g blanched peas
Typical Values per 100g per serving
Energy 427 kJ
101 kcal
2422 kJ
573 kcal
of which saturates
1.9 g
0.8 g
10.8 g
4.5 g
of which sugars
16.5 g
5.1 g
93.4 g
29.1 g
Fibre 3.4 g 19.5 g
Protein 4.4 g 25.2 g
Salt 0.65 g 3.67 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 lime
1 cauliflower
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 tsp fennel seeds
fennel seeds(100%)
20g coriander
coriander (100%)
1/2 tsp cayenne pepper
cayenne pepper
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
2 butter brioche buns
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), egg (12%), water, sugar, sustainable palm oil, butter (milk) (2%), egg white, yeast, salt, flavouring, fermented wheat flour, soya flour, emulsifier (mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids), colour (mixed carotenes), flour treatment agent (ascorbic acid). May contain sesame.
1 tomato paste sachet (32g)
1 white potato
160g blanched peas
  • Allergens highlighted by † (celery, egg, soya, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Chop the cauliflower[s] into small florets

Chop the potato[es] (skins on) into small, bite-sized pieces


Add the cauliflower florets and chopped potato to a large pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for an initial 13 min (approx. step 4)

Peel and finely chop the red onion[s]

Peel and finely chop (or grate) the garlic and ginger


Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Once hot, add 3/4 of the chopped onion (save the rest for later!) with a pinch of salt and cook for 5 min or until softened

Dissolve the Knorr vegetable stock cube[s] and tomato paste in 200ml [400ml] boiled water - this is your tomato stock


Once the potato and cauliflower have been cooking for 13 min, add the peas to the pot and cook for 2-3 min further

Once everything is fork-tender and easy to mash, drain and set aside


Once the onion has softened, add the curry powder, cayenne pepper (can't handle the heat? Go easy!), fennel seeds, chopped ginger and garlic and cook for 2 min or until fragrant

Add the drained veg with the tomato stock and mash until smooth but still retaining some texture

Add 15g [30g] butter, the juice of half [all] lime and a pinch of salt and stir it all together


Meanwhile, add the brioche rolls to a baking tray and put the tray in oven for 3-4 min or until warmed through and lightly golden


Chop the coriander finely, including the stalks

Add most of the chopped coriander to the pan and stir it all together

Cook for 1-2 min further or until thickened to a bolognese-like consistency – this is your cauliflower pav bhaji

Cut the remaining lime into wedges


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Spread the warmed brioche generously with butter

Serve the cauliflower pav bhaji in bowls with the buttered brioche to the side

Garnish with the remaining coriander, chopped onion and a lime wedge


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