Tandoori cauli wedges

Marinate cauliflower steaks overnight in our tandoori dressing and you’ll be rewarded with a fabulous vegetable side dish. They’re brilliant for a barbecue

Prep:15 mins
Cook:25 mins
plus overnight marinating

Serves 4
Easy

Nutrition per serving

kcal 208
fat 10g
saturates 1g
carbs 15g
sugars 10g
fibre 5g
protein 11g
salt 0.2g

Ingredients

150g fat-free natural yogurt
thumb-sized piece ginger, finely grated
2 large garlic cloves, finely grated
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp hot chilli powder
2 tbsp tomato purée
½ lemon, juiced
1 large cauliflower
1 red chilli, deseeded and chopped, to serve
25g coriander
25g mint
30g unsalted peanuts
1 green chilli, deseeded and chopped
1 lemon, zested and juiced
2 tbsp rapeseed oil

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.