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Tandoori cauliflower with mint raita
Published: April 28, 2015 at 5:14 PM
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Serves 4
A little effort
Total time: 1 hr
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Cauliflower has become popular again, and this recipe for tandoori cauliflower with mint raita brings it right up-to-date. This is delicious by itself but also makes a great side dish.
Vegetarian
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Ingredients
Nutrition
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1 large head cauliflower
stalk and larger leaves trimmed
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1 tbsp tandoori spice mix or paste
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grated to make 1 tsp ginger
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1 lemon
juiced
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500g greek yogurt
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½ peeled and grated cucumber
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a small bunch mint
finely chopped
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a handful coriander leaves
Nutrition: per serving
- kcal267
- fat15.6g
- saturates8.9g
- carbs13.3g
- fibre5.5g
- protein15.7g
- salt0.4g
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Method
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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.
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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.
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