Tandoori cauliflower

Name: Tandoori cauliflower
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 3
Ingredients: 2 Cinnamon sticks; 8 Cardamom Capsules; 4 TSP Cumin; 2 TABLESPOONS Coriander seeds; 2 TEASPOONS Cloves; 1 TEASPOON Nutmeg; 2 TEASPOONS Cayenne pepper; 2 TABLESPOONS ground turmeric; 2 TABLESPOONS Sweet peppers; 1 (approx. 1 kg) Cauliflower; 4 Garlic cloves; 1 piece(s) (approx. 20 g) Ginger; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp salt, pepper; 150 g + 450 g whole milk yoghurt; 1⁄2 Federation Mint; 3 TABLESPOONS Olive oil; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 3

2 Cinnamon sticks
8 Cardamom Capsules
4 TSP Cumin
2 TABLESPOONS Coriander seeds
2 TEASPOONS Cloves
1 TEASPOON Nutmeg
2 TEASPOONS Cayenne pepper
2 TABLESPOONS ground turmeric
2 TABLESPOONS Sweet peppers
1 (approx. 1 kg) Cauliflower
4 Garlic cloves
1 piece(s) (approx. 20 g) Ginger
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp salt, pepper
150 g + 450 g whole milk yoghurt
1⁄2 Federation Mint
3 TABLESPOONS Olive oil
baking paper
7-10 Tbsp Aluminium foil

Directions

1
For the tandoori seasoning cut cinnamon sticks smaller. Crush cinnamon, cardamom, cumin, coriander seeds and cloves finely in a mortar. Put everything with nutmeg, cayenne pepper, turmeric and paprika powder into a twist-off glass and shake until everything is well mixed.
2
Clean and wash the cauliflower. Peel garlic and ginger, chop coarsely and mortar finely. Mix with 1 heaped tablespoon tandoori spice, lemon juice and 1 teaspoon salt. Stir in 150 g yoghurt. Brush the cauliflower all around with the marinade.
3
Cover and marinate for about 1 1⁄2 hours.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place the cauliflower on a baking tray lined with baking paper. Bake in a hot oven for about 45 minutes. Turn down the temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
5
manufacturer) and continue cooking for approx. 30 minutes, checking with a small kitchen knife at the end of the cooking time. If the knife cannot yet be pierced easily, continue cooking for about 10 minutes.
6
Cover with aluminium foil if necessary.
7
Wash mint, shake dry, pluck off leaves and chop. Mix mint, oil and 450 g yoghurt. Season to taste with salt and pepper. Remove the cauliflower. Add the mint yoghurt.