Nutrition and extra info
Nutrition: Per serving
Ingredients
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Garam masala
gar-am mah-sarl-ah
Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…
Cumin
q-min
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Cauliflower
coll-ee-fl-ow-ah
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
For the chutney
Mint
mi-nt
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
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.
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