Main Course
Whole Roast Tandoori Cauliflower & Yoghurt Raita

Ingredients
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
Steps
- Place the cauliflower onto a shallow oven dish.
- Mix the curry paste (or curry powder in oil) into the yoghurt.
- 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.
- Set aside for an hour to marinade.
- Meanwhile, make the raita: Combine the natural yoghurt with the red onion, chilli and coriander in a bowl. Season to taste.
- Heat the oven to 170 C.
- 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)
- To serve: Serve the Cauliflower with the raita, basmati rice and some warm naan breads.
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Twists on classic dishes all crafted with Clandeboye Estate Yoghurt.