Tandoori Gobi

I was never a big fan of the cauliflower. I would usually have it in a Sunday dinner and was always overcooked and bland. Then one day in Rajasthan I tried a spicy tandoori cauliflower. The brassica never tasted so good!

Ingredients
serves 2 (as a side dish)

1 large cauliflower

for the marinade
4 garlic cloves, minced
10g ginger, finely chopped
juice of 1 lemon
1 tsp. sea salt

125ml thick yogurt 
1 tbsp. of the tandoori spice (below)

for the tandoori spice
8 cardamom pods
1 cinnamon sticks 
2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp whole cloves
1 tbsp paprika
½ whole nutmeg, grated
1 tbsp ground turmeric
1 tsp chilli powder

Method
Extract the seeds from the cardamom pods. Place in a spice grinder with the cinnamon sticks, cumin seeds, coriander seeds and whole cloves. Grind until it becomes a fine powder.  Empty into a bowl and add the paprika, grated nutmeg, ground turmeric and chilli powder.

With a mortar and pestle smash garlic and ginger together into a paste. Add it to the yogurt with the blend of spices, lemon juice and salt.
Stir in well.

From the centre of the cauliflower cut it vertically into 1.5cm thick slices. On a large tray smother the cauliflower slices in the marinade. Make sure they are completely enveloped.

Place in the fridge to marinade preferably overnight but at least an hour and a half.

Preheat oven to 200°C. Wipe off the excess marinade and place the cauliflower slices on parchment paper on a baking tray. Place on the middle shelf and roast until tender, about 40 minutes. Turn the slices over halfway through cooking.

Test with a sharp knife to see if the cauliflower is just tender enough before removing from the oven.

Pre-heat a griddle pan to hot and quickly char-grill the cauliflower slices. (Miss this step if the cauliflower is too soft!)


Serve sprinkled with fresh coriander leaves, a drizzle of lemon juice and some mint raita.