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Whole Roasted Tandoori Cauliflower with Mint Chutney

Whole Roasted Tandoori Cauliflower {with Mint Chutney}

5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 1 large head cauliflower washed well, leaves removed

For Tandoori Marinade

  • 4 garlic cloves
  • 1 Tbl. minced ginger
  • 1 Tbl. tandoori spice blend
  • Juice of 1 lemon
  • 1 tsp. salt
  • ½ cup plain yogurt

For Mint Chutney

  • 2 cups loosely packed mint leaves
  • 1 cup loosely packed cilantro leaves
  • 1 shallot minced
  • ½ red chili minced (optional)
  • Juice of 1 lime
  • ¼ cup plain yogurt
  • 1 Tbl. extra virgin olive oil
  • A couple pinches of salt
  • 1 tsp. 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.