| Mint Chutney |
| 2 | cups loosely packed mint leaves |
| 1 | cup loosely packed cilantro leaves |
| 1 | shallot, minced |
| 1/2 | red chili, minced (optional) |
| juice of 1 lime |
| 1/4 | cup yogurt (vegans use plant-based yogurt or try coconut cream) |
| 1 | Tbsp. cold-pressed olive oil |
| a couple pinches sea salt |
| 1 | tsp. raw honey |
| Tandoori Cauliflower |
| 1 | large head cauliflower, washed well, leaves removed |
| 4 | cloves garlic |
| 1 | Tbsp. minced ginger |
| 1 | Tbsp. tandoori spice blend |
| juice of 1 lemon |
| 1 | tsp. sea salt |
| 1/2 | cup / 120 ml thick yogurt |
| Tandoori Spice Blend |
| 4 | grams / 2 tsp. chili (or cayenne) |
| 5 | grams / 1 Tbsp. cardamom (ground, or seeds) |
| 20 | grams / 4 Tbsp. cumin seeds |
| 11 | grams / 2 Tbsp. coriander seeds |
| 1/2 | whole nutmeg, grated |
| 5 | grams / 2 tsp. whole cloves |
| 5 | grams / 2-3 sticks cinnamon |
| 15 | grams / 2 Tbsp. ground turmeric |
| 15 | grams paprika / 2 Tbsp. paprika |
| Spice Blend |
| 1. | Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powdered. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months. |
| Tandoori Cauliflower |
| 1. | In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt. |
| 2. | Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12. |
| 3. | Preheat oven to 400°F/200°C. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint chutney. Enjoy. |
| Mint Chutney |
| 1. | Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powdered. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months. |