Tandoori cauli wedges
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- Easy
- Serves 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
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.
