Whole Roasted Tandoori Cauliflower With Mint Chutne

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Whole Roasted Tandoori Cauliflower With Mint Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions