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Tandoori Cauliflower with Mint Yoghurt
A long marinade in yoghurt and tandoori spice is what gives the cauliflower its colour and flavour, so most of the work happens well before the oven. Baked covered until tender and served cold, it pairs with a bright, herby yoghurt sauce blended separately in the same chopper.
- Total time
- 305 min
- Prep
- 25 min
- Cook
- 40 min
- Rest
- 240 min
Ingredients
Method
Remove the leaves from the cauliflower and cut it into florets. Wash and drain.
Peel the garlic and ginger. Chop them in the Tupperware Turbo Chopper, add the yoghurt, lemon juice, salt and tandoori spice, and mix.
Place the cauliflower in the Tupperware Ultra Pro dish with the spiced mixture. Toss to coat the florets well, cover and marinate for about 4 hours in the fridge.
Bake covered for about 40 minutes in a preheated conventional oven at 200 °C (390 °F).
Blend the coriander leaves and mint leaves, washed and dried, in the clean Turbo Chopper. Add the remaining sauce ingredients and blend again.
Serve the sauce with the cold tandoori cauliflower.
