whole roasted tandoori Cauliflower with Mint Chutney

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Allspice

  Spices, ground

  1 tbsp or 6g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Salt

  Table

  1 tsp or 6g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Peppermint

  Fresh

  2 cup or 51g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Limes

  Raw

  1 fruit or 67g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  2 dash or 0.8g

• Honey

  1 tsp or 7g

Directions

1. Directions: 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/200°C. 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. Enjoy. Chutney Directions: 1. Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.

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