Tandoori Roasted Whole Cauliflower

Ingredients

Scaled for your household (4 portions) · original serves 4

• Cauliflower1½ kg
  Source specifies a 1.5–1.6 kg whole cauliflower.
• Passage to India Tandoori Curry Paste150 g
• Plain Greek yoghurt185 ml
• Butter50 g
  melted
• Garlic cloves2
  crushed
• Ground coriander½ tsp
• Salt2 tsp
• Butter lettuce (optional)to taste
• Lebanese cucumber (optional)to taste
• Pickled red onion (optional)to taste
• Roti (optional)to taste
• Raita (optional)to taste

Method

1. 1

   Preheat to 200°C, or 180°C fan forced. Trim the cauliflower's leaves and base so it stands flat; cut a cross into the stalk and place in a deep oven dish.

2. 2

   Mix tandoori paste and yoghurt, coat the cauliflower all over, cover and roast for 1 hour.

3. 3

   Combine melted butter, garlic, ground coriander and salt. Brush over the cauliflower and roast uncovered for another 20–30 minutes until tender, basting halfway. Cut into wedges and serve with salad, pickled onion, raita and warm roti.