Roast a whole cauliflower in tandoori spiced yoghurt for a tangy, spicy Indian twist on this vegetarian recipe!
Ingreadient:
- 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
Direction:
- 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
