Whole Roasted Tandoori Cauliflower With Mint Chutney
Serve this show, stopper at your Christmas party! This lovely recipe comes from Sarah Britton's great new roots blog! Check out her website , http://www.mynewroots.org/site/
Ingredients
For Tandoori Spice Blend:
- 2 teaspoons chili (or cayenne)
Instructions
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- To make spice blend. Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder.
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Grind until powdered. Add turmeric and paprika.
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Store in a glass jar away from light and heat. Will keep for up to six months.
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In a mortar and pestle (or food processor) smash garlic and ginger into a paste.
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Add the tandoori spice, lemon and salt and mix until uniform. Fold in the dairy, free yogurt.
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Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12.
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Preheat oven to 400°F/200°C. On a lined baking sheet, place cauliflower and roast until tender (45, 60 minutes depending on the size of the cauliflower).
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Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high, quality olive oil. Serve immediately with mint chutney. Enjoy..
