Tandoori cauliflower bites with cucumber yoghurt
Roasted cauliflower coated in spiced yoghurt, charred at the edges and served with a cooling cucumber dip.
- Time40 min
- LevelEasy
- Costabout £0.68 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Line a large tray with baking paper.
- 2
Mix half the yoghurt with the cumin, coriander, paprika, turmeric, garlic, half the lemon juice and the salt.
- 3
Toss the cauliflower in the spiced yoghurt until coated. Spread out on the tray without crowding.
- 4
Roast for 25 to 30 minutes, turning once, until tender with dark charred edges.
27 min 30 s - 5
Stir the remaining yoghurt with the cucumber, mint and remaining lemon juice.
- 6
Serve the hot cauliflower with the cool dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.