Roast a whole cauliflower in tandoori spiced yoghurt for a tangy, spicy Indian twist on this vegetarian recipe!
Ingredients
1 whole (approx. 1.5-1.6kg) cauliflower
1 x 150g Passage to India Tandoori Paste
¾ cup (185ml) plain Greek yoghurt
50g butter, melted
2 cloves garlic, crushed
½ teaspoon ground coriander
2 teaspoons salt
Serve with butter lettuce, cucumber, pickled red onion, roti and raita
Method
Preheat oven 200°C/180°C (fan-forced)
Trim the outer cauliflower leaves and stalk so the cauliflower can sit flat. Cut a cross into the base. Transfer into a deep ovenproof casserole dish
Combine Tandoori Paste and yoghurt and mix well. Spoon evenly over the top and sides of cauliflower. Cover with lid and roast for one hour
Combine melted butter, garlic, coriander and salt and mix well
Remove cauliflower from oven and spoon or brush with melted butter mixture. Transfer to oven and cook, uncovered for a further 20-30 minutes, basting with buttery pan juices halfway through until cauliflower is just tender
Serve tandoori cauliflower wedges with fresh salad, cucumber, pickled red onion, raita and warm roti
Tips & Hints
Do not overcook the cauliflower as it will fall apart. To check that cauliflower is cooked, push a knife or skewer into the centre of the cauliflower. There should be no resistance to the knife
