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Tandoori cauli wedges

Ingredients

  1. Step 1 150g fat-free natural yogurt
  2. Step 2 thumb-sized piece ginger , finely grated
  3. Step 3 2 large garlic cloves , finely grated
  4. Step 4 1 tsp garam masala
  5. Step 5 1 tsp ground cumin
  6. Step 6 1 tsp ground coriander
  7. Step 7 ½ tsp turmeric
  8. Step 8 ½ tsp hot chilli powder
  9. Step 9 2 tbsp tomato purée
  10. Step 10 ½ lemon , juiced
  11. Step 11 1 large cauliflower
  12. Step 12 1 red chilli , deseeded and chopped, to serve
  13. Step 13 25g coriander
  14. Step 14 25g mint
  15. Step 15 30g unsalted peanuts
  16. Step 16 1 green chilli , deseeded and chopped
  17. Step 17 1 lemon , zested and juiced
  18. Step 18 2 tbsp rapeseed oil
Tandoori cauli wedges
Calories: 208 Carbohydrate: 15 g Protein: 11 g Fat: 10 g
Cook time: 40 minutes Prep time: 15 minutes Total time: 55 minutes Servings: 4

TAGS

Side Dish Starter Vegetable Barbecue BBQ Cauliflower Esther Clark Folate Healthy Side Dish summer Tandoori Vegetarian Vitamin c Side Dish Starter Vegetable Barbecue BBQ Cauliflower Esther Clark Folate Healthy Side Dish summer Tandoori Vegetarian Vitamin c Side Dish Starter Vegetable Barbecue BBQ Cauliflower Esther Clark Folate Healthy Side Dish summer Tandoori Vegetarian Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.