Serves: 4
Ingredients:
1 large head of cauliflower (cut into florets)
4-5 potatoes (palm size, cut into same size as cauliflower)
2-3 onions (cut into same size as cauliflower)
Marinade
1.5 cups of greek yogurt
1 tablespoon mustard oil
2 tablespoons vegetable oil
2 tablespoon tandoori powder
1.5 tablespoon dhana jeeru (Coriander/Cumin powder)
2 teaspoon chilli powder (or to taste)
1 teaspoon turmeric
2 teaspoons salt
2 green chillis minced (or to taste)
1.5 tablespoon minced garlic
1.5 tablespoon minced ginger
1 teaspoon garam masala
Juice of half of a lemon
Dipping sauce
Half a cup of greek yogurt
0.25 cup finely chopped coriander
2 tablespoons tahini paste
Juice of half of a lemon
0.25 tablespoon minced garlic (raw so use sparingly if not used to it!)
0.5 teaspoon of salt
Method:
Tandoori cauliflower:
Whisk up all the ingredients for the marinade.
Taste it and adjust as required. I
n a large bowl, mix all the vegetables into the marinade and massage with hands. Careful not to overhandle and crush cauliflower. Make sure all pieces are covered well. Leave covered overnight in the fridge (if not possible, at least 2 hours).
Preheat oven to 200 degrees Celsius.
Line a tray with baking paper.
Pour out marinated vegetables (use two trays if required)
Bake for 40mins, give it a mix halfway. You want a bit of char on the edges.
Dipping sauce:
Whisk all ingredients in bowl.
Thin out with water if necessary.
Serve with bread/roti/naan and lemon.
Notes: Measurements are approx as I don't usually measure spices (as I am sure everyone else does).