Ingredients

1 large head cauliflower, washed, leaves removed

Tandoori Marinade

Ingredients:

4 cloves garlic

1 Tbsp. minced ginger

1 Tbsp. tandoori spice blend

juice of 1 lemon

1 tsp. sea salt

½ cup / 120 ml thick yogurt (preferably goat or sheep - vegans use plant-based yogurt or coconut cream)

Mint Chutney:

2 cups loosely packed mint leaves

1 cup loosely packed cilantro leaves

1 shallot, minced

½ red chili, minced (optional)

juice of 1 lime

1/4 cup yogurt (vegans use plant-based yogurt or try coconut cream)

1 Tbsp. cold-pressed olive oil

a couple pinches sea salt

1 tsp. raw honey

Preparation

Directions:

  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.

Chutney: Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.