Sometimes it’s fun to do something a little bit different and boy does this pack a punch. The best part of recipes like these are they look impressive but are almost easier than their less impressive original versions. Not only does the whole roasted cauliflower look interesting, it saves you the time of cutting up florets. You can’t lose.
Give it a try and better yet, play with some of your own seasonings to create a dish all of your own.
1 large head cauliflower, washed well, leaves removed
For Tandoori Marinade
4 garlic cloves
1 Tbl. minced ginger
1 Tbl. tandoori spice blend
Juice of 1 lemon
1 tsp. salt
½ cup plain yogurt
For Mint Chutney
2 cups loosely packed mint leaves
1 cup loosely packed cilantro leaves
1 shallot, minced
½ red chili, minced (optional)
Juice of 1 lime
¼ cup plain yogurt
1 Tbl. extra virgin olive oil
A couple pinches of salt
1 tsp. honey or agave nectar
In a food processor smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 1 hour minimum up to 12 hours maximum.
Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.
Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.