I love browsing and buying spices, that was my favorite part of making this dish, that was also the most time consuming.
As pretty as the final product looks, all nice and whole and in it’s natural state, next time I will do things differently.
Once you cut the cauliflower apart, the inside is naked from all the tandoori goodness. It seems to me it would be better to cut off the florets first then toss them in the marinade, call me crazy but that sounds like a better plan.
The mint chutney is the highlight, it’s amazing. I ended up pouring it on my salmon and my couscous. I may even go out and get some naan bread tomorrow just so I can dip in the leftovers.
This recipe comes from this blog, I found it through Pinterest. I used all ground spices except for the nutmeg, I grated that myself. I liked the idea of grinding my own spices until I started feeling lousy, so I took the easier route.
Tandoori Spice Blend
2 tsp. chili (or cayenne)
1 Tbsp. cardamom (ground, or seeds)
4 Tbsp. cumin seeds
2 Tbsp. coriander seeds
½ whole nutmeg, grated
2 tsp. whole cloves
2-3 sticks cinnamon
2 Tbsp. ground turmeric
2 Tbsp. paprika
1. Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powdered. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months.Tandoori Marinade
4 cloves garlic
1 Tbsp. minced ginger
1 Tbsp. tandoori spice blend
juice of 1 lemon
1 tsp. sea salt
½ cup greek yogurt
1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt.
2. Place the whole of 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 minimum 1 hour, maximum 12.
3. Preheat oven to 400°F. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with 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
1/4 cup yogurt
1 Tbsp. cold-pressed olive oil
a couple pinches sea salt
1 tsp. honey
Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Store leftovers in the fridge. Keeps for 5 days.