Simon Rimmer served up tasty cauliflower tikka kebabs with salsa and naan bread on Sunday Brunch.

The ingredients are: 800g cauliflower, cut into florets (cooked in the oven at 220°c for 15-20 min), 100ml natural yoghurt, juice 1 lime, 2 cloves crushed garlic, 25mm piece ginger, finely chopped, 2 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground garam masala, 1 tsp paprika, salt, 2 red peppers cut into 30mm cubes (neat) and juice 1 lime mixed with 100g butter.

For the salsa: 2 diced red peppers, half diced red onion, 1 diced cucumber (seeds removed), 1 diced scotch bonnet, 1 diced mango juice, zest 2 limes, chopped mint and coriander, garnish with yoghurt (in a squeezy bottle).

For the naan bread: 1.5 tsp fast action dried yeast, 1 tsp sugar, 150ml warm water, 300g bread flour, tsp salt, 70ml yoghurt, 2 tbsp. melted butter/ghee and 1 tsp nigella seeds.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.