Roasted Tandoori Cauliflower (2 ways)
This fabulous, spicy centrepiece doesn't need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.
Servings: 4
Ingredients
- 1 head cauliflower
- 2 tsp kashmiri chilli powder
- 1 tsp fennel powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tbsp lime juice
- 1 tbsp kasthoori methi (fenugreek leaves)
- 2 tbsp oil
- salt
- 1 tsp tandoori masala (optional)
- splash of water (if pasta is too thick)
Mint-Cilantro Chutney
- 150 g silken tofu
- 1.5 cups mint leaves
- 1 cup cilantro
- 1 tsp garam masala
- 1 tsp minced ginger
- 1-2 green chillies
- salt
Instructions
- Preheat oven to 220°C / 428°F.
- Mix all the ingredients to make a smooth, thick paste.
- Brush it all over the head of cauliflower. You could also break them into chunks and add them to the pasta and give them a quick toss.
- Spray or drizzle some more oil on top.
- Bake for about 40-50 minutes until you see some hints of charring. Halfway while baking, spray or drizzle some more oil.
- Meanwhile, blend the ingredients needed for the mint chutney until smooth. Add a splash of water if the chutney is too thick.
- Serve cauliflower with lemon wedges and mint chutney to serve. You can even garnish with parsley/coriander if you'd like.