WHOLE ROASTED TANDOORI CAULIFLOWER WITH MINT CHUTNEY

WHOLE ROASTED TANDOORI CAULIFLOWER WITH MINT CHUTNEY image

Yield 2-6 servings

Number Of Ingredients 19

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1 large head cauliflower, washed, leaves removed
Tandoori Marinade
Ingredients:
4 cloves garlic
1 Tbsp. minced ginger
1 Tbsp. tandoori spice blend
juice of 1 lemon
1 tsp. sea salt
½ cup / 120 ml thick yogurt (preferably goat or sheep - vegans use plant-based yogurt or coconut cream)
Mint Chutney:
2 cups loosely packed mint leaves
1 cup loosely packed cilantro leaves
1 shallot, minced
½ red chili, minced (optional)
juice of 1 lime
1/4 cup yogurt (vegans use plant-based yogurt or try coconut cream)
1 Tbsp. cold-pressed olive oil
a couple pinches sea salt
1 tsp. raw honey

Steps:

Directions: 1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt. 2. 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. 3. 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). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint chutney. Enjoy. Chutney: Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.