WHOLE ROASTED TANDOORI CAULIFLOWER with Mint Chutney: [lemony thyme]
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4...
INGREDIENTS:
•1 large head cauliflower, washed well, leaves removed
FOR TANDOORI MARINADE:
•4 garlic cloves
•1 Tbl. minced ginger
•1 Tbl. tandoori spice blend
Juice of 1 lemon
•1 tsp. salt
•½ cup plain yogurt
FOR MINT CHUTNEY:
•2 cups loosely packed mint leaves
•1 cup loosely packed cilantro leaves
•1 shallot, minced
•½ red chili, minced (optional)
•Juice of 1 lime
•¼ cup plain yogurt
•1 Tbl. extra virgin olive oil
•A couple pinches of salt
•1 tsp. honey or agave nectar
HERE'S HOW:
FOR TANDOORI MARINADE:
1.In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
2.Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 1 hour minimum up to 12 hours maximum.
3.Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.
FOR MINT CHUTNEY:
1.Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.
NOTES:
Cooking Time does NOT include 1 – 12 hours to marinate the cauliflower before roasting.
MY WENK:
Kan in foelie oor kole gebraai word of in swartpot met kooltjies op deksel.
