Name: Whole tandoori cauliflower with jewelled rice salad
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 200g natural yogurt; ½ onion chopped; 2 cloves garlic chopped; a thumb-sized piece ginger chopped; 1 red chilli deseeded and chopped; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp smoked paprika; ½ tsp ground turmeric; 1 tsp garam masala; ½ lemon juiced; 1 large cauliflower with an X cut into the base of the stem; 6 tbsp olive oil; 4 onions finely chopped; 2 cloves garlic crushed; 2 thumb-sized pieces ginger grated; 2 tsp garam masala; ½ tsp ground cinnamon; 4 tsp dried mint; 2 x 250g pouches ready-cooked rice; 50g pistachios roughly chopped; 50g dried cranberries roughly chopped; 100g pomegranate seeds; a small bunch flat-leaf parsley chopped; a small bunch coriander chopped; 2 tbsp extra-virgin olive oil; 4 tbsp pomegranate molasses; 2 lemons juiced

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Whole tandoori cauliflower with jewelled rice salad

Whole tandoori cauliflower with jewelled rice salad

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Serves 6

A little effort

Total time: 1 hr and 20 mins

+ overnight marinating

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Check out this Indian spiced whole roasted cauliflower with fluffy rice, pomegranate seeds and crunchy pistachios. This flavoursome recipe makes a showstoping veggie dish to serve friends and family at your next bbq

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this whole tandoori cauliflower for an impressive meat-free meal, then check out our cauliflower wellington, whole roast cauliflower and more cauliflower recipes.

Ingredients

Nutrition

200g natural yogurt
½ onion

chopped
2 cloves garlic

chopped
a thumb-sized piece ginger

chopped
1 red chilli

deseeded and chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp ground turmeric
1 tsp garam masala
½ lemon

juiced
1 large cauliflower

with an X cut into the base of the stem

JEWELLED RICE SALAD

6 tbsp olive oil
4 onions

finely chopped
2 cloves garlic

crushed
2 thumb-sized pieces ginger

grated
2 tsp garam masala
½ tsp ground cinnamon
4 tsp dried mint
2 x 250g pouches ready-cooked rice
50g pistachios

roughly chopped
50g dried cranberries

roughly chopped
100g pomegranate seeds
a small bunch flat-leaf parsley

chopped
a small bunch coriander

chopped

DRESSING

2 tbsp extra-virgin olive oil
4 tbsp pomegranate molasses
2 lemons

juiced

Nutrition: per serving

kcal496
fat23.1g
saturates3.7g
carbs55g
sugars29.5g
fibre10.3g
protein12.1g
salt1.1g

Method

step 1

Put the yogurt, onion, garlic, ginger, chilli, spices, lemon juice and ½ tsp salt into a food processor and whizz until smooth. Layer two big pieces of foil, and put the cauliflower in the middle. Use a sharp knife to carefully stab the cauliflower all over to let heat and the marinade penetrate. Pour over the marinade and use your hands to rub it in really well. Gather up the sides of the foil and crimp to seal, so the cauliflower is completely enclosed. Chill for 6 hours or overnight.
step 2

For the salad, heat the olive oil in a frying pan and add the onions and some seasoning. Cook for 20 minutes over a medium heat, stirring regularly, or until really soft and golden. Stir in the garlic, ginger and spices, and cook gently for 2-3 minutes or until it smells fragrant. Stir in the dried mint and cool slightly. Toss the onions with the rice, pistachios, cranberries and pomegranate seeds, and chill.
step 3

Heat a BBQ until medium-hot (see cook’s notes). Put the cauliflower, in its foil wrap, onto the BBQ base-side down. Cook for 15 minutes with the lid down, then unwrap, and cook again with the lid down, basting regularly, until charred all over and the centre is very tender to the point of a knife. Remove onto a plate and cover with foil for 5 minutes to rest.
step 4

Whisk together the dressing ingredients and toss into the rice salad. Tip in the chopped herbs, toss again and serve with the cauliflower and any juices.

To oven cook, heat the oven to 200C/fan 180C/gas 6. Roast the cauliflower in the foil for 25 minutes, then open the parcel and cook for 45 minutes-1 hour, basting regularly, or until charred and the stem is very tender to the point of a knife.

Check out more of our cauliflower recipes here...

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