Whole roasted tandoori cauliflower

Give your next whole roasted cauliflower the tandoori treatment with Justin's yoghurt marinade and a refreshing coriander chutney.

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 head cauliflower

Yoghurt marinade

• 3 tbsp plain yoghourt
• 1 ½ tsp Kashmiri chilli powder
• 2 tsp ginger, garlic paste
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ tsp garam masala
• ½ tsp cumin
• 1 tsp coriander
• 1 tsp fenugreek leaves
• 1 tbsp mustard oil
• Juice of ½ lemon
• Salt, to taste

Coriander chutney

• Small bunch coriander
• 1 large green chilli
• 1 tsp ginger garlic paste
• Juice of ½ lemon
• 3 tbsp olive oil
• Salt, to taste
• Sliced red chilli, coriander leaves and flake salt, to garnish

Instructions

1. Preheat your oven to 220ºC. Place all the marinade ingredients into a bowl and mix. Season with salt to taste.
2. Remove the outer leaves from a head of cauliflower and slice the stem to ensure the cauliflower can stand upright. Then, place in a pot with about a cup of salted water and bring to the boil then place your cauliflower into the pot with the lid on and allow to steam for 8-10mins until the cauliflower becomes slightly tender. Remove from the pot and allow to drain on some paper towel.
3. Now place cauliflower onto your cast iron or tray that's been lightly oiled and cover the cauliflower with your tandoori marinade using a pastry brush to ensure everything is completely covered. Place into the oven for 15-20mins or until the cauliflower has some nice char on it. Remove from the oven and while that cools slightly we can make our coriander chutney.
4. For the coriander chutney, place everything into a blender or small food processor and blitz until smooth. Season with salt to taste.
5. To plate, you can serve your cauliflower in a cast iron or on a plate, top with some coriander chutney, sliced red chilli, a pinch of flaky salt and coriander leaves. Serve family style in the middle of the table.

 

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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.