Waitrose and Partners
Tandoori cauliflower with potato salad

Tandoori cauliflower with potato salad

A tasty makeover of the humble cauliflower floret. The herby potato salad is the perfect accompaniment, elevating this recipe to the next level. 

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Ingredients

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

FOR THE 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

801kJ/ 191kcals

Fat

4.2g

Saturated Fat

1.8g

Carbohydrates

27g

Sugars

11g

Fibre

6.1g

Protein

8.7g

Salt

1.8g

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