Tandoori cauliflower

Name: Tandoori cauliflower
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Cinnamon sticks; 1 TABLESPOON Cardamom Capsules; 4 TSP Cumin; 2 TABLESPOONS Coriander seeds; 2 TEASPOONS Cloves; 1 TEASPOON grated nutmeg; 2 TEASPOONS Cayenne pepper; 2 TABLESPOONS ground turmeric; 2 TABLESPOONS Sweet peppers; 1 (approx. 1 kg) Head Cauliflower; 4 Garlic cloves; 1 hazelnut-sized piece of ginger; 7-10 Tbsp Juice of 1 lemon; 1-2 TEASPOONS Salt; 600 g Whole milk yoghurt; 1/2 bunch Mint; 3 TABLESPOONS Oil; 7-10 Tbsp Lemon wedges; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Cinnamon sticks
1 TABLESPOON Cardamom Capsules
4 TSP Cumin
2 TABLESPOONS Coriander seeds
2 TEASPOONS Cloves
1 TEASPOON grated nutmeg
2 TEASPOONS Cayenne pepper
2 TABLESPOONS ground turmeric
2 TABLESPOONS Sweet peppers
1 (approx. 1 kg) Head Cauliflower
4 Garlic cloves
1 hazelnut-sized piece of ginger
7-10 Tbsp Juice of 1 lemon
1-2 TEASPOONS Salt
600 g Whole milk yoghurt
1/2 bunch Mint
3 TABLESPOONS Oil
7-10 Tbsp Lemon wedges
baking paper

Directions

1
For the Tandoori spice mixture, cut the cinnamon sticks smaller. Grind or crush cardamom, cumin, coriander seeds, cloves and cinnamon in a spice mill or mortar. Put the crushed spices with nutmeg, cayenne pepper, turmeric and paprika powder into a screw glass and shake until everything is mixed
2
Clean and wash the cauliflower and remove the outer leaves. Peel garlic and ginger and cut into pieces. Grind or crush ginger and garlic finely. In a bowl, mix with 1 heaped tablespoon tandoori spice mixture, lemon juice and 1 teaspoon salt. Stir in 150 g yoghurt. Spread the cauliflower with marinade all around in a bowl, cover and leave to marinate for about 1 1/2 hours
3
Place the cauliflower on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Then reduce the oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and cook for another 30 minutes.
4
In the meantime, wash the mint, shake dry, pluck off the leaves and chop them. Mix 3/4 of the mint, oil and remaining yoghurt, season to taste with salt and pepper. Remove the cauliflower, arrange on a plate, sprinkle with the remaining mint and serve with lemon wedges. The rest of the spice mixture can be kept for about 6 months if kept closed in a dark place
5
waiting time approx. 1 1/2 hours