Whole Roasted Tandoori Cauliflower With Mint Chutney

• 1 large head cauliflower, washed, leaves removed
• Tandoori Marinade
• Ingredients:
• 4 cloves garlic
• 1 Tbsp. minced ginger
• 1 Tbsp. tandoori spice blend
• juice of 1 lemon
• 1 tsp. sea salt
• 1/2 cup / 120 ml thick yogurt (preferably goat or sheep - vegans use plant-based yogurt or coconut cream)
• Mint Chutney:
• 2 cups loosely packed mint leaves
• 1 cup loosely packed cilantro leaves
• 1 shallot, minced
• 1/2 red chili, minced (optional)
• juice of 1 lime
• 1/4 cup yogurt (vegans use plant-based yogurt or try coconut cream)
• 1 Tbsp. cold-pressed olive oil
• a couple pinches sea salt
• 1 tsp. raw honey

1. Directions:
2. 1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt.
3. 2. Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12.
4. 3. Preheat oven to 400u0b0F/200u0b0C. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint chutney. Enjoy.
5. Chutney: Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.

head cauliflower, marinade, ingredients, garlic, ginger, tandoori spice blend, lemon, salt, mint, cilantro, shallot, red chili, lime, yogurt, coldpressed olive oil, couple, honey

Taken from www.epicurious.com/recipes/member/views/whole-roasted-tandoori-cauliflower-with-mint-chutney-51231231 (may not work)