Name: Tandoori cauli wedges
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 150g fat-free natural yogurt -; thumb-sized piece ginger , finely grated -; 2 large garlic cloves , finely grated -; 1 tsp garam masala -; 1 tsp ground cumin -; 1 tsp ground coriander -; ½ tsp turmeric -; ½ tsp hot chilli powder -; 2 tbsp tomato purée -; ½ lemon , juiced -; 1 large cauliflower -; 1 red chilli , deseeded and chopped, to serve -; 25g coriander -; 25g mint -; 30g unsalted peanuts -; 1 green chilli , deseeded and chopped -; 1 lemon , zested and juiced -; 2 tbsp rapeseed oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tandoori cauli wedges

1. 150g fat-free natural yogurt -

2. thumb-sized piece ginger , finely grated -

3. 2 large garlic cloves , finely grated -

4. 1 tsp garam masala -

5. 1 tsp ground cumin -

6. 1 tsp ground coriander -

7. ½ tsp turmeric -

8. ½ tsp hot chilli powder -

9. 2 tbsp tomato purée -

10. ½ lemon , juiced -

11. 1 large cauliflower -

12. 1 red chilli , deseeded and chopped, to serve -

13. 25g coriander -

14. 25g mint -

15. 30g unsalted peanuts -

16. 1 green chilli , deseeded and chopped -

17. 1 lemon , zested and juiced -

18. 2 tbsp rapeseed oil -

How to cook deliciously - Tandoori cauli wedges

1. Stage

Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.

2. Stage

Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.

3. Stage

Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.