Whole Roasted Tandoori Cauliflower With Mint Chutney Food

WHOLE ROASTED TANDOORI CAULIFLOWER WITH MINT CHUTNEY

Steps:

• Directions: 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. 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. 3. Preheat oven to 400°F/200°C. 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. 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.

WHOLE ROASTED TANDOORI CHICKEN

Steps:

• Mix spices and lemon juice.
• Add yoghurt.
• Color with coloring to make an intense red/purple color.
• Add oil.
• Skin the chicken and tie it up nicely.
• Make deep incisions all over the thighs and breasts.
• Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
• Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
• Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
• Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
• Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.

WHOLE ROASTED TANDOORI CAULIFLOWER WITH SPICED YOGURT

Steps:

• For the cauliflower:.
• Preheat the oven to 400 degrees F.
• With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
• In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
• Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
• Meanwhile, make the cilantro chutney:.
• Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
• Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.