WHOLE ROASTED TANDOORI CAULIFLOWER WITH MINT AND PINE NUT CHUTNEY
Cauliflowers have long had an unfashionable reputation, but roasting them whole like this with a spiky marinade gives them a brand-new level of interest.
SERVES: 4 as a side dish PREPARATION TIME: 20 minutes, plus marinating time
COOKING TIME: 45-60 minutes 1 head of cauliflower, leaves removed and stem trimmed Juice of 1 lemon
For the marinade:
3 garlic cloves, crushed 1 tbsp grated ginger Handful of coriander
1 tbsp tandoori spice blend Zest of 1 lemon
6 tbsp natural yoghurt
1 tsp chaat masala
2 tbsp tamarind paste
For the mint and pine nut chutney:
1 bunch of mint 1/2 bunch of coriander 2 tbsp toasted pine nuts 1 red chilli
Juice of 1 lime
1/2 onion, chopped
4 tbsp natural yoghurt 2 tbsp extra virgin olive oil 1 tsp caster sugar
1 To make the chutney, blitz all of the ingredients in a food processor until you get a pesto-like consistency.
2 For the marinade, blend the garlic, ginger and coriander into a paste in the clean bowl of your food processor. Add the tandoori spice, lemon zest and a pinch of salt, and mix well to combine. Fold in the yoghurt, chaat masala and tamarind paste.
3 Place the whole cauliflower in a large bowl and spread the marinade all over, making sure you coat the bottom, too. Place in the fridge to marinate for at least one hour, but preferably three hours.
4 Preheat oven to 200°C/gas mark 6. Place the cauliflower on a lined baking sheet and roast until tender (45 to 60 minutes, depending on the size of the cauliflower). Finish by squeezing over the lemon juice and drizzling with the mint chutney.