Tandoori cauliflower with mint and coriander

Name: Tandoori cauliflower with mint and coriander
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small head cauliflower (about 500 g); 1 piece(s) (approx. 5 g) Ginger Root; 1 TABLESPOON Tandoori Paste; 7-10 Tbsp Juice of 1 lemon; 500 g Whole milk yoghurt; 7-10 Tbsp Salt; 3 Stem(s) Mint; 4 Stem(s) Coriander; 1/2 (approx. 190 g) Cucumber; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Out of the oven and with homemade yoghurt-cucumber dip - cauliflower can taste so delicious!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small head cauliflower (about 500 g)
1 piece(s) (approx. 5 g) Ginger Root
1 TABLESPOON Tandoori Paste
7-10 Tbsp Juice of 1 lemon
500 g Whole milk yoghurt
7-10 Tbsp Salt
3 Stem(s) Mint
4 Stem(s) Coriander
1/2 (approx. 190 g) Cucumber
7-10 Tbsp Pepper

Directions

1
Clean and wash the cauliflower, drain well and place in an ovenproof dish. Peel and finely chop the ginger. Mix tandoori paste, ginger, about half lemon juice and 200 g yoghurt. Season to taste with salt.
2
Coat the cauliflower with the yoghurt mixture and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour.
3
Meanwhile, wash the mint and coriander, shake dry and pluck leaves from the stalks. Coarsely chop the leaves and, except for something to garnish, mix with 300 g yoghurt. Peel cucumber and grate finely.
4
Squeeze the grated cucumber and stir into the yoghurt, season with salt and pepper.
5
Remove cauliflower from the oven, sprinkle with remaining coriander and mint and serve with yoghurt.