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    Tandoori cauliflower with potato salad

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    *mandatory

    Tandoori cauliflower with potato salad

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Serves: 4-6

    Ingredients

    1 medium cauliflower, cut into big florets
    200g natural yogurt
    4 tbsp tandoori paste
    ½ tsp salt

    SALAD
    300g new potatoes, halved
    1 red onion, thinly sliced
    ¼ tsp chilli powder
    ½ lime, juice
    25g pack fresh mint, leaves finely chopped (smaller ones kept whole)
    28g pack fresh coriander, leaves finely chopped
    ¼ tsp salt
    ¼ tsp chaat masala

    Method

    1. Light a barbecue and wait until the coals turn grey. Meanwhile, bring a pan of water to the boil, then add the cauliflower florets; simmer for 2-3 minutes (to just soften them slightly). Drain and leave to cool for 2 minutes. Gently press the florets with the palm of your hand to flatten them slightly.

    2. Combine the yogurt with the tandoori paste and salt; spread it over the cauliflower florets, making sure it covers them completely. When you’re ready to cook, brush the barbecue grill with oil then add the florets. Cook for 3-4 minutes on each side until golden and crisp.

    3. Meanwhile, make the salad. Boil the potatoes for 7-8 minutes until tender. Drain and allow to cool for 2 minutes. Put the remaining ingredients in a bowl and combine well. Add the potatoes, mix well again and serve with the cauliflower. 

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    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue

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