Tandoori Cauliflower
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Tandoori Cauliflower
Ingredient
1 Cauliflower, cut into chunks
500g Greek Yoghurt
1 Pack Coles Tandoori Marinade
1 red onion, diced finely
½ bunch Coriander, chopped finely
1 tin chickpeas
150g butter
3 sprigs of curry leaf
1tsp mustard seeds
1 lemon, juice
½ bunch coriander. picked
Sea Salt
Method
Heat a grill or bbq until smoking.
Add 250g yoghurt and the tandoori marinade to a bowl, mix until evenly combined. Add the cauliflower and coat in the mixture, making all the cauliflower is well coated.
Once the grill is hot, add the cauliflower and cook until the cauliflower soft and the marinade has caramelized.
In a bowl combine the remaining yoghurt with diced red onion, chopped coriander and a pinch of salt.
In a pot melt the butter until it bubbles. Add the mustard seeds and curry leaf. Cook until the leaves are crispy. Remove from the heat and scoop out the leaves. Squeeze in the lemon juice and season with salt.
To serve spread the yoghurt on the bottom of the plate. Spread the tandoori cauliflower around the plate. Top with the mustard butter. Garnish with crispy curry leaves and coriander.
Serve with rice as a meat-free curry option or as a side packed with a little extra spice at a dinner or BBQ.
Recipe by Michael Weldon
