My apologies for the long delay in posts. I have been busy working on some new dishes with more veg and fibre and less carb, which are tasty and easy for every day eating. Needless to say, this has taken time and has not been without a few failures. This dish, however, was big hit.
For the Tandoori paste
2 tablespoons – coriander powder
1 tablespoon – cumin powder
1 tablespoon – turmeric powder
1/2 tablespoon – cayenne pepper
1/2 tablespoon – paprika
1/2 tablespoon – fennel powder
1/2 teaspoon – cinnamon powder
2 teaspoons – salt
2 tablespoons of gram flour (chickpea flour/ besan)
1 teaspoon – garlic powder (optional)
1 teaspoon – ginger powder (optional)
chilli powder – as much as you like (optional) – it’s quite hot enough with the cayenne!
3 tablespoons Greek yogurt (I used Waitrose 1 full fat) Substitute this with almond yogurt for a vegan dish.
3 tablespoons rapeseed oil.
1 cauliflower divided into roughly even florets (cut very big pieces into two)
2 tablespoons rapeseed oil or melted ghee
Mix the paste ingredients together in a large bowl and whisk until it forms a smooth paste the consistency of mayonnaise.
Add the cauliflower florets to this paste and ensure they are all fully coated. Cover and place in the fridge for a couple of hrs or overnight.
When ready to cook, preheat the barbecue and vegetable tray, then turn the florets out onto the tray. Close the lid of the barbecue if you have one.
While they are cooking, squeeze the lemon into a bowl and add the oil. Lightly brush this mixture over the cooking cauliflower from time to time after you turn them.
When they florets are tender and have some nice dark charring, remove them. Serve with some fresh nann, greek yogurt and salad.