Tandoori cauliflower with mint raita
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 large head cauliflowerstalk and larger leaves trimmed
- 1 tbsp tandoori spice mix or paste
- grated to make 1 tsp ginger
- 1 lemonjuiced
- 500g greek yogurt
- ½ peeled and grated cucumber
- a small bunch mintfinely chopped
- a handful coriander leaves
Nutrition: per serving
- kcal267
- fat15.6g
- saturates8.9g
- carbs13.3g
- fibre5.5g
- protein15.7g
- salt0.4g
Method
step 1
Step 1
Heat the oven to 180C/fan 160C/gas 4. Put the cauliflower in a baking dish that fits fairly snugly but isn’t too deep. Mix the tandoori paste with the ginger and half the lemon juice. Add 200g of the yogurt and some salt, and mix everything to a paste. Spread it carefully over the cauliflower, making sure the whole thing is covered. Bake for 1 hour, and then test the centre with a knife – it should be tender; if not, keep cooking. The outside of the cauli should be nicely browned.
step 2
Step 2
Meanwhile, mix the remaining lemon juice and yogurt with the cucumber (squeeze any liquid out before you add this), most of the mint, and half the coriander, and season well. Sprinkle the remaining coriander and mint over the cauliflower just before you serve it with the raita.
