Whole-Roasted Tandoori Cauliflower {video}

With Coriander, Mint Relish

I love cauliflower, but I do find it needs a little attention to get it tasting great. Roasting it whole with my yoghurt-tandoori-spiced marinade is a great way to make the ‘ol cauliflower shine with deliciousness.

tandoori cauliflower

There are many whole-roasted cauliflower recipes out there and they all differ in cooking times and methods. I find that boiling the cauliflower in salted water for 5-6 minutes and roasting it in the oven for 35 minutes at 200˚C results in a perfectly cooked cauliflower. I like a bit of a bite still to my cauliflower, but if you prefer it softer (or soft all the way through) I suggest roasting it for 40-45mins. You can always test the “doneness” by sticking in a skewer and feeling how tender the centre is.

I serve my Tandoori Cauliflower with a Coriander/Cilantro and Mint Relish which works beautifully with the warm flavours of the Tandoori spices, and I suggest serving it with a side of basmati rice. It will also go beautifully as a side to grilled chicken or lamb chops.

whole roasted tandoor cauliflower

The leftovers make a great soup. Add any leftovers to a pot of stock (depending how much you have left, but around 500ml will work), add about 150ml-250ml cream (again depending how much cauliflower you have left), blitz to a smooth consistency and enjoy with bread or with naan. Also, if you make a “thicker” soup (so less stock), and add cooked chicken or vegetables of choice, it make for a fabulous curry!

Watch my video below on how to make this AMAZING cauliflower.

tadoori whole cauliflower_1

 

 

For the Cauliflower

1 whole cauliflower

2 tsp garam masala

1 tsp turmeric

3 cloves garlic, roughly chopped

2 tsp grated ginger

½ tsp chilli flakes

¼ cup olive oil

salt, to taste

½ cup Greek Yoghurt

 

For the Coriander, Mint relish/chutney


2 tsp grated ginger

1-2 chillies
1/3 cup cashews
1/3 cup golden raisins
salt
Juice from one lemon

1 bunch coriander/cilantro (leaves picked)
1 bunch mint

Preheat oven to 200˚C

Boil Cauliflower in salted water (about tablespoon of salt) for 6 mins

Drain and allow excess water to run out.

Place cauliflower on a lined baking tray.

In a pestle and mortar (or food processor), add all the remaining ingredients except for the yoghurt. Grind to a paste and then stir in the yoghurt.

Brush the mixture all over the cauliflower – be quite liberal with your coating.

Place in the oven for 35-40 mins, or until it is done to your likeness.

In the meantime make the coriander and mint relish: In a pestle and mortar, or a food professor add all the ingredients and grind to a paste. Add a little water if the mix is too stiff.

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