Whole Roasted Tandoori Cauliflower With Mint Chutney Recipe

Name: Whole Roasted Tandoori Cauliflower With Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, washed, leaves removed; Tandoori Marinade; Ingredients:; 4 cloves garlic; 1 Tbsp. minced ginger; 1 Tbsp. tandoori spice blend; juice of 1 lemon; 1 tsp. sea salt; 1/2 cup / 120 ml thick yogurt (preferably goat or sheep - vegans use plant-based yogurt or coconut cream); Mint Chutney:; 2 cups loosely packed mint leaves; 1 cup loosely packed cilantro leaves; 1 shallot, minced; 1/2 red chili, minced (optional); juice of 1 lime; 1/4 cup yogurt (vegans use plant-based yogurt or try coconut cream); 1 Tbsp. cold-pressed olive oil; a couple pinches sea salt; 1 tsp. raw honey

Servings: persons

1 large head cauliflower, washed, leaves removed
Tandoori Marinade
Ingredients:
4 cloves garlic
1 Tbsp. minced ginger
1 Tbsp. tandoori spice blend
juice of 1 lemon
1 tsp. sea salt
1/2 cup / 120 ml thick yogurt (preferably goat or sheep - vegans use plant-based yogurt or coconut cream)
Mint Chutney:
2 cups loosely packed mint leaves
1 cup loosely packed cilantro leaves
1 shallot, minced
1/2 red chili, minced (optional)
juice of 1 lime
1/4 cup yogurt (vegans use plant-based yogurt or try coconut cream)
1 Tbsp. cold-pressed olive oil
a couple pinches sea salt
1 tsp. raw honey

1
Directions:
2
1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt.
3
2. Place the whole of 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 minimum 1 hour, maximum 12.
4
3. Preheat oven to 400u00b0F/200u00b0C. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint chutney. Enjoy.
5
Chutney: Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large head cauliflower, washed, leaves removed, Tandoori Marinade, Ingredients:, 4 cloves garlic, and more.

Yes, Whole Roasted Tandoori Cauliflower With Mint Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Roasted Tandoori Cauliflower With Mint Chutney

How did you like this recipe?

Frequently Asked Questions