Tandoori Roasted Cauliflower with Mint Cilantro Chutney

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.

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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.

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