I spotted this recipe in a waitrose magazine my mum sent me, but it wasn’t until I found Oatly Oatgurt Turkish that I realised I could easily veganise it. I love Indian food and while this can not replicate a proper tandoori oven, it turned out really well. Tender cauliflower coated in spiced creamy yoghurt and drizzled with a fresh herby chutney. It is great on its own or serve on a bed of black rice. Try and find the freshest spices you can as it will make the world of difference. Pre-ground spices lose their punch fairly quickly after opening, so don’t be tempted to use that packet of garam masala that you have had hiding at the back of your spice drawer for 2 years!
Tandoori Cauliflower with a mint and coriander chutney
150 g Oatly Oatgurt Turkish
a 2 cm piece of ginger, finely grated
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/ 2 tsp chilli powder
1/ 2 tsp ground turmeric
2 tbsp tomato purée
Juice of half a lime
1 large cauliflower
Chopped red chilli to serve
For the chutney:
25 g fresh coriander
25 g fresh mint
30 g unsalted peanuts
Juice and zest of a lime
1 green chilli deseeded and chopped
2 tbsp rapeseed oil
In a large bowl, mix together the yoghurt, spices, lime, ginger and tomato purée.
Peel the outer leaves from the cauliflower and remove any excess stalk. Cut the cauliflower into wedges around 3 to 4 cm thick. Blanch in a pan of simmering water for 3 to 4 minutes before refreshing under cold water and allowing to dry.
Use your hands to carefully cover every inch of the cauliflower with the yoghurt mixture and leave in the fridge overnight to marinade.
The following day whizz the chutney ingredients in a small blender and thin down with a little water if necessary.
Heat a griddle pan and cook the cauliflower for 7 to 10 minutes, turning half way through, until charred. Alternatively you can cook the cauliflower under a hot grill, although it may take a little longer to get the proper charred appearance.
Serve with the chutney and a sprinkle of red chilli.T