Tandoori cauli wedges

Marinate cauliflower steaks overnight in our tandoori dressing and you'll be rewarded with a fabulous vegetable side dish. They're brilliant for a barbecue

  • Prep:15 mins
    Cook:25 mins
    plus overnight marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 208
  • fat 10g
  • saturates 1g
  • carbs 15g
  • sugars 10g
  • fibre 5g
  • protein 11g
  • salt 0.2g


  • 150g fat-free natural yogurt
  • thumb-sized piece ginger, finely grated
  • 2 large garlic cloves, finely grated
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp hot chilli powder
  • 2 tbsp tomato purée
  • ½ lemon, juiced
  • 1 large cauliflower
  • 1 red chilli, deseeded and chopped, to serve
  • 25g coriander
  • 25g mint
  • 30g unsalted peanuts
  • 1 green chilli, deseeded and chopped
  • 1 lemon, zested and juiced
  • 2 tbsp rapeseed oil


  1. Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.

  2. Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.

  3. Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.

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