This is a meal to make a statement. Marinate a whole cauliflower in yogurt and spices , bake, and serve whole with mint chutney. It is a delicious and striking vegetarian dish to serve at a dinner party to impress your friends.
Whole Roasted Tandoori Cauliflower with Mint Chutney
1 large head cauliflower, washed well, leaves removed
Tandoori Marinade Ingredients
4 cloves garlic
1 Tbsp. minced ginger (optional as not Tasmanian)
1 Tbsp. tandoori spice blend **see recipe below
juice of 1 lemon
1 tsp. sea salt
½ cup / 120 ml thick yogurt (preferably goat or sheep)
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.
Mint Chutney Ingredients
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 Tbsp. cold-pressed olive oil
a couple pinches sea salt