Save to your scrapbook

    Tandoori cauliflower with potato salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Tandoori cauliflower with potato salad

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

    Serves: 4-6


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars