1large head cauliflowerwashed well, leaves removed
For Tandoori Marinade
4garlic cloves
1Tbl. minced ginger
1Tbl. tandoori spice blend
Juice of 1 lemon
1tsp.salt
½cupplain yogurt
For Mint Chutney
2cupsloosely packed mint leaves
1cuploosely packed cilantro leaves
1shallotminced
½red chiliminced (optional)
Juice of 1 lime
¼cupplain yogurt
1Tbl. extra virgin olive oil
A couple pinches of salt
1tsp.honey or agave nectar
Instructions
For Tandoori Marinade...
In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
Place the whole 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 1 hour minimum up to 12 hours maximum.
Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.
For Mint Chutney...
Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.
Notes
Cooking Time does NOT include 1 - 12 hours to marinate the cauliflower before roasting.