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Tandoori cauli wedges served in a roasting dish

Tandoori cauli wedges

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight marinating
  • Easy
  • Serves 4

Marinate cauliflower steaks overnight in our tandoori dressing and you'll be rewarded with a fabulous vegetable side dish. They're brilliant for a barbecue

  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal208
fat10g
saturates1g
carbs15g
sugars10g
fibre5g
protein11g
salt0.2g
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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

For the chutney

  • 25g coriander
  • 25g mint
  • 30g unsalted peanuts
  • 1 green chilli , deseeded and chopped
  • 1 lemon , zested and juiced
  • 2 tbsp rapeseed oil

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
USE UP LEFTOVERS
Chop any leftover cauliflower wedges into smaller florets and mix with diced cucumber, some coarsely grated carrot and chopped tomatoes. Dress with any leftover chutney. 

Recipe from Good Food magazine, August 2019

Goes well with

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A star rating of 2.6 out of 5.3 ratings
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