Tandoori cauliflower with coriander mint chutney

A whole head of cauliflower is slathered with yoghurt and Indian spices, barbecued to smoky perfection, then sliced and served with a punchy herb chutney.

Tandoori cauliflower with coriander mint chutney. Credit: Planet BBQ

• serves

  6

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 1 large head of cauliflower, trimmed, left whole
• 56 g butter, melted, for basting

Marinade

• 5 cm (2 inch) piece fresh ginger, peeled and coarsely chopped
• 2 cloves garlic, peeled and minced
• 1 tsp coarse salt (sea or kosher)
• 1 tsp freshly ground black pepper
• 3 tsp sweet paprika
• 1 tsp cayenne pepper
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground cardamom
• Zest and juice of 1 lemon
• 1½ cups whole milk yoghurt
• 1 cup chickpea flour
• ¼ cup vegetable oil

Mint chutney

• 1 small bunch fresh coriander (cilantro), stemmed
• 1 small bunch fresh mint, stemmed
• 1 garlic clove, peeled and minced
• ½ onion, peeled and coarsely chopped
• 1-2 jalapeño peppers, seeded and diced
• 2 tsp sugar, or more to taste
• Coarse salt (sea or kosher), to taste
• Freshly ground black pepper, to taste
• Zest and juice of 1 lemon
• Water
• 1½ tbsp vegetable oil

Marinating time: 6- 24 hours.

Instructions

1. Fill a large pot halfway with water and bring to a boil. Submerge the cauliflower in the water and blanch for 3 minutes. Remove from the water, drain, and let cool. Pierce the cauliflower in multiple places with a long-tined fork or a skewer to aid the absorption of the marinade.
2. Make the marinade: In the bowl of a food processor, combine the ginger, garlic, salt, pepper, paprika, cayenne, coriander, cumin, cardamom and lemon zest and juice. Process until smooth. Add the yoghurt and chickpea flour and process once more. Finally, whizz in the vegetable oil.
3. Place the cauliflower in a large bowl or baking dish and coat completely with the marinade, using a rubber spatula to spread it evenly. Cover and refrigerate for 6 to 24 hours.
4. When ready to cook, set up your grill for indirect grilling and heat to high – about 315°C (600°F), if possible. Brush and oil the grill grate. Place the cauliflower on the grate. Grill, covered, until tender (a skewer should penetrate the cauliflower easily), 30 to 50 minutes, basting every 15 to 20 minutes with the melted butter.
5. In the meantime, make the chutney: In the jar of a blender, combine the herbs, garlic, onion, jalapeño, sugar, salt, pepper, and the lemon zest and juice. Add about 2-2½ tablespoons of water and blend until relatively smooth. Add the oil, and if too thick, more water, a tablespoon at a time. Taste for seasoning, adding more salt, pepper, or sugar, if desired. The chutney is best when made within an hour or two of serving.
6. Transfer the cauliflower to a cutting board and slice crosswise into “steaks”. Transfer to a platter. Serve the chutney on the side.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.