Tandoori Cauliflower With Mint Chutney

Bring a large pan of water to a boil. Add the cardamoms, cinnamon, cloves, black peppercorns, and sea salt. Lower the heat to medium and simmer for about 5 minutes.

Remove the pan from the heat and add in the cauliflowers. Set aside for 10 minutes.

Then drain the cauliflowers and plunge into iced water. Drain when cool and pat dry.

In a medium bowl, combine all the marinade ingredients and rub into the cauliflowers and set aside for 1 hour.

Meanwhile, prepare the mint chutney. Grind all the ingredients except yogurt, salt and lime juice to make a smooth paste, gradually adding up to 4 tsp of water. Then mix in the yogurt, salt and lime juice.

Preheat the oven to 400 F. Roast the cauliflowers in the oven for about 10 to 15 minutes, or until the cauliflowers are fully cooked but still firm.

or

Prepare the grill on medium heat for direct cooking. Preheat a perforated frill pan until hot, about 8 to 10 minutes. Spread the cauliflowers on the hot pan and grill for about 4 to 6 minutes, or until the cauliflowers are fully cooked but still firm.

Serve immediately with mint chutney.