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
Ingredients
- 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
Method
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.
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.
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.