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Tandoori cauliflower with potato salad
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1 medium cauliflower, cut into big florets
200g natural yogurt
4 tbsp tandoori paste
½ tsp salt
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
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.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 801kJ
This recipe was first published in June 2019.