This roasted cauliflower dish was recommended to me so many times that I finally got around to making it, and we loved it – so delicious.
Tandoori Spice
2 tsp. chili (or cayenne)
1 Tbsp. cardamom (ground, or seeds)
4 Tbsp. cumin seeds
2 Tbsp. coriander seeds
½ whole nutmeg, grated
2 tsp. whole cloves
2-3 sticks cinnamon
2 Tbsp. ground turmeric
2 Tbsp. paprika
Put everything except turmeric and paprika in a spice blender – blend well and then stir in the turmeric and paprika. Store in airtight jar – will keep for months My spice grinder is getting a little old and struggles with the cinnamon … next time I might try using ground cinnamon.
(let’s be honest – if you buy a tandoori spice blend at the store you might be just as happy with this dish, but I love playing with spices so I enjoyed making my own!)
1 large head cauliflower
4 cloves garlic
1 Tbsp. minced ginger
1 Tbsp. tandoori spice blend
juice of 1 lemon
1 tsp. sea salt
½ cup yogurt
I like to marinate this in a ziplock bag – allows the cauliflower to get the spice blend in all those nooks and crannies. Just put everything in the bag, give it a squish, squish, add the cauliflower and allow to rest in the fridge for a minimum of 1 hour, even better if allowed to rest overnight.
Roast at 400 for 40-60 minutes, depending on the size of the cauliflower. Remove from oven and drizzle with a great quality olive oil and a generous squeeze of freshly squeezed lemon.
Serve with Cilantro Mint Chutney
2 cups loosely packed mint leaves
1 cup loosely packed cilantro leaves
1 shallot, minced
½ red chili, minced
juice of 1 lime
1/4 cup yogurt
1 Tbsp olive oil
a couple pinches sea salt
1 tsp. raw honey
So easy to do – give all ingredients a whiz or two in the food processor, or a mortar and pestle, until you have a pesto like consistency. Season to taste and serve with this delicious cauliflower.