Tandoori cauliflower with mint yoghurt and lentils
◷ 57 mineasy
High-heat roasted cauliflower with a tangy, warmly spiced yoghurt coating, served with cumin-seasoned lentils and cooling mint yoghurt. Allow about 1 hour.
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Tandoori cauliflower with mint yoghurt and lentils
Preparation takes 30 minutes. Cooking takes 50 minutes. Allow 57 minutes in total. Makes 4 servings. Key ingredients: trimmed raw cauliflower florets and tender stalk, plain full-fat Greek-style yoghurt, neutral vegetable oil, fresh ginger, garlic. Equipment: Two shallow metal roasting trays, approximately 30 × 40 cm each, Oven with space for both trays and airflow around them, Wide 2–3 litre saucepan with lid, Large mixing bowl, Small bowl, Colander, Clean tea towel or kitchen paper, Sharp knife and chopping board, Fine grater, Spatula or tongs, Kitchen scales and measuring spoons.
Kitchen tip: The schedule assumes both trays fit in the oven together. If only one fits, roast in two batches, allowing another 25–35 minutes, and coat the second batch shortly before roasting.