serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
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
- Preheat your oven to 220ºC. Place all the marinade ingredients into a bowl and mix. Season with salt to taste.
- 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.
- 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.
- For the coriander chutney, place everything into a blender or small food processor and blitz until smooth. Season with salt to taste.
- 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.
Celebrate
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.
