Tandoori Cauliflower With Mint Chutney

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

   or

8. 8

   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.

9. 9

   Serve immediately with mint chutney.

No additional tips available.