TANDOORI CAULIFLOWER

Serves 8

This dish of mouthwatering cauliflower is coated with a tandoori yoghurt marinade spiked with sweet and smoked paprika before baking for an extra depth of flavour. Serve as a side with other curries. Alternatively, turn it into a main meal for four by serving with rice or pilaf (see recipe, left) and other Indian side dishes such as pickles, raita and naan bread.

• 1 cauliflower, divided into florets

FOR THE TANDOORI YOGHURT MARINADE

• 300ml vegan yoghurt

• 100ml olive oil

• 2 tbsp sweet paprika

• 1 tsp smoked paprika

• 1 tbsp plus 1 tsp garam masala

• 2 tsp ground turmeric

• 1 tsp salt, plus extra, to taste

• 2 tsp agave syrup

• ¼ tsp cayenne pepper, or more, to taste

1. Preheat the oven to 200°C/ gas mark 6.

2. For the tandoori yoghurt marinade: Whisk together all the ingredients in a bowl until smooth. Rub the cauliflower florets with half the marinade and arrange them in a single layer in a large ovenproof dish. Bake for 45–50 minutes.

3. Towards the end of baking time, gently heat the remainder of the marinade in a saucepan. When the cauliflower is done, pour the warmed-up marinade over the florets and season to taste with salt and cayenne pepper. The tandoori yoghurt marinade can be prepared a day ahead and kept, tightly covered, in the fridge.