This easy Slow Cooker Indian Chaat Masala Cauliflower and Spinach is a flavorful and nutritious dish. The tender cauliflower and carrots are seasoned with aromatic chaat masala and topped with toasted pepitas, feta, and fresh spinach. A simple, hearty meal that’s perfect as a side or light main.

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Recipe Ingredients

• 1 medium cauliflower (650–700g | 1 lb 7 oz–1 lb 9 oz)
• 1 bunch baby carrots or 3 medium carrots
• 2 tbsp olive oil
• 1 tbsp chaat masala
• 55 g pepitas (2 oz | ⅓ cup pumpkin seeds)
• 100 g baby spinach leaves (3½ oz | or picked watercress)
• Handful of flat-leaf parsley leaves, coarsely torn
• 150 g feta cheese (5½ oz)
• Extra virgin olive oil, to serve
• Lemon halves, for squeezing over

How To Make Slow Cooker Indian Chaat Masala Cauliflower And Spinach

1. Prepare the vegetables: Cut the cauliflower into small florets. If using baby carrots, trim and scrub them, then halve them at an angle. For large carrots, peel and cut into 1 cm (½ inch) slices.
2. Season the vegetables: Put the cauliflower and carrots in the slow cooker. Drizzle over the olive oil, scatter over the chaat masala, and season with sea salt and freshly ground black pepper. Toss well to coat the vegetables in the spice mixture.
3. Cook the vegetables: Cook on low for 2½–3 hours, or until the vegetables are just tender. Be careful not to overcook, as they will continue cooking slightly as they cool.
4. Toast the pepitas: While the vegetables are cooking, put the pepitas in a cold small frying pan over medium heat. Toast for 3–4 minutes, tossing regularly. Set aside to cool.
5. Assemble the dish: Transfer the cooked vegetables to a large serving dish to cool until warm or at room temperature. Add the spinach leaves, pepitas, and parsley, and toss gently to combine.
6. Finish and serve: Crumble over the feta cheese, drizzle with extra virgin olive oil, and squeeze over the lemon halves.

Recipe Tips

• Cut vegetables evenly: Chop the cauliflower florets and carrots into similar sizes so they cook evenly in the slow cooker.
• Don’t skip the chaat masala: This spice blend gives the dish its unique flavor. If you can’t find it, substitute it with a mix of cumin, coriander, and a pinch of amchoor or lemon zest.
• Avoid overcooking: Check the vegetables at the 2½-hour mark to ensure they are tender but not mushy, as they continue cooking slightly after being removed from the heat.
• Toast pepitas carefully: Use a cold pan to toast the pepitas, stirring often to prevent burning, as this adds a nutty crunch to the dish.
• Add spinach last: Stir in the spinach or watercress just before serving to keep it fresh and vibrant, avoiding over-wilting.

Recipe FAQs and Variations

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