Whole Roasted Tandoori Cauliflower With Mint Chutney
Description
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
- <ul><li>1 large head cauliflower
- washed well
- leaves removed
- 4 cloves garlic
- 1 tablespoon minced ginger
- 1 tablespoon tandoori spice blend
- 1 lemon juice of
- 1 teaspoon sea salt
- 120 millilitres ½ cup / thick yogurt (preferably soya yoghurt or coconut cream</li></ul><p>For Tandoori Spice Blend:</p><ul><li>2 teaspoons chili (or cayenne)
- 1 tablespoon cardamom (ground
- or seeds)
- 4 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- ½ whole nutmeg
- grated
- 2 teaspoons whole cloves
- 2
- 3 sticks cinnamon
- 2 tablespoons ground turmeric
- 2 tablespoons paprika</li></ul>
Instructions
- 1
- To make spice blend. Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder.
- 2 Grind until powdered. Add turmeric and paprika.
- 3
Store in a glass jar away from light and heat. Will keep for up to six months.- 4
In a mortar and pestle (or food processor) smash garlic and ginger into a paste.- 5
Add the tandoori spice, lemon and salt and mix until uniform. Fold in the dairy, free yogurt.- 6
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.- 7
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).- 8
Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high, quality olive oil. Serve immediately with mint chutney. Enjoy.. - 3