Whole Roasted Tandoori Cauliflower with Mint Chutney
My New Roots
My New Roots
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Ingredients

  • Sarah B's Tandoori Spice Blend
  • 4 grams / 2 tsp chili (or cayenne)
  • 5 grams / 1 Tbsp. cardamom (ground, or seeds)
  • 20 grams / 4 Tbsp. cumin seeds
  • 11 grams / 2 Tbsp. coriander seeds
  • ½ whole nutmeg, grated
  • 5 grams / 2 tsp whole cloves
  • 5 grams / 2-3 sticks cinnamon
  • 15 grams / 2 Tbsp. ground turmeric
  • 15 grams paprika / 2 Tbsp. paprika
  • Tandoori Marinade
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  • Ingredients
  • 4 cloves garlic
  • 1 Tbsp. minced ginger
  • 1 Tbsp. tandoori spice blend
  • juice of 1 lemon 1 tsp sea salt
  • ½ cup / 120 ml thick yogurt (preferably goat or sheep)
  • Mint Chutney
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  • Ingredients
  • 2 cups loosely packed mint leaves
  • 1 cup loosely packed cilantro leaves
  • 1 shallot, minced
  • ½ red chili, minced (optional)
  • juice of 1 lime 1 Tbsp. cold-pressed olive oil
  • a couple pinches sea salt
  • 1 tsp raw honey

Instructions

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