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Whole Roast Tandoori Cauliflower & Yoghurt Raita

Whole Roast Tandoori Cauliflower with Clandeboye Estate Yoghurt Raita


For the Roast Cauliflower

  • 1 whole head of cauliflower, leaves trimmed off
  • Half a tub of Clandeboye Greek Style Yoghurt
  • 1 heaped tablespoon of curry paste OR 1 tablespoon of curry powder, mixed with 1 tablespoon of olive oil

For the Raita

  • Clandeboye Natural Yoghurt – allow approx. 4 tablespoons per person
  • 1 small red onion, very finely sliced
  • 1 red chilli, very finely sliced
  • A handful of coriander, roughly chopped
  • ¼ cucumber, washed, deseeded and finely chopped

Made with Clandeboye Estate

Natural Yoghurt Large

Natural Yoghurt



  1. Place the cauliflower onto a shallow oven dish.
  2. Mix the curry paste (or curry powder in oil) into the yoghurt.
  3. Spoon the yoghurt slowly onto the top of the cauliflower – it will slowly slide down over the sides and coat the whole cauliflower – be sure it’s completely coated.
  4. Set aside for an hour to marinade.
  5. Meanwhile, make the raita: Combine the natural yoghurt with the red onion, chilli and coriander in a bowl. Season to taste.
  6. Heat the oven to 170 C.
  7. Put the cauliflower in the oven and bake for around 40 minutes, until the cauliflower is just tender. If the yoghurt starts to take on a darker colour, turn the oven down (all ovens will be different)
  8. To serve: Serve the Cauliflower with the raita, basmati rice and some warm naan breads.