A whole head of cauliflower sitting in the middle of a dressed table is an absolutely majestic sight. Serve with rice and yoghurt or naan bread for a guaranteed show-stopping healthy Sunday lunch.
Serves: 4–6
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp crushed garlic
- 1 tbsp grated ginger
- 1 tbsp tandoori paste
- ½ cup natural yoghurt
- Juice 1 lemon1 tsp salt
- 1 large head cauliflower, well washed, leaves left on
- Coriander & mint leaves, to garnish
- Rice & yoghurt, to serve
Method
- Preheat oven to 180°C.
- Mix together garlic, ginger, tandoori paste, yoghurt, lemon juice and salt in a small bowl. Place cauliflower in deep roasting tray and pour over marinade. Rub all over to cover, but not on leaves.
- Bake for 1 hour until fork-tender and golden-brown. If not tender at 1 hour, check at 5-min intervals until done.
- Transfer to serving platter and scatter with fresh herbs.
- Serve with rice and natural yoghurt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
