This recipe calls for Tandoori Marinade Paste
Our authentic blend of aromatic spices, ginger & tamarind for a beautifully balanced Tandoori dish.
Tandoori Gobi
Cauliflower is most definitely having a moment. And what better way to eat it than marinated with Patak’s Tandoori Spice Marinade, yoghurt and fresh herbs & spices! The whole cauliflower is coated in the mix, roasted in the oven. Basted with a spiced chilli butter to keep it moist until it’s cooked all the way through and served topped with pickled onion & mint raita.
Ingredients
Serves 4 people
- 1 medium cauliflower
- 2 tbsp Greek yoghurt
- 2 tbsp Patak’s Tandoori Spice Marinade
- 2 cloves garlic, crushed
- 1 tbsp coriander leaves, finely chopped
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For the spiced chilli butter:
- 4 tbsp butter
- 1/2 tsp cumin seeds, crushed
- 1 tsp mild paprika
- 1 tsp tomato puree
Method
- Preheat the oven to 180c.
- In a bowl, mix the greek yoghurt, Patak’s Tandoori Spice Marinade, grated garlic and coriander. Mix well. Rub this marinade all over the cauliflower. Set aside while you make the spiced chilli butter.
- Melt the butter over a low heat in a small saucepan.
- Add the crushed cumin and fry for 2-3 seconds, followed by the paprika. Stir for 5 seconds.
- Turn the heat off and add the tomato puree. Stir well, making sure it blends into the butter. You can use a whisk for this if you prefer.
- Place the cauliflower in a lidded casserole dish and cook in the oven for 45 minutes, or until it is tender. Halfway through, baste with the spiced chilli butter.
- Once cooked, serve warm topped with pickled onions and a refreshing mint raita. Crush some pappadums over the top for added crunch!
-
Serves 4 people
- 1 medium cauliflower
- 2 tbsp Greek yoghurt
- 2 tbsp Patak’s Tandoori Spice Marinade
- 2 cloves garlic, crushed
- 1 tbsp coriander leaves, finely chopped
-
For the spiced chilli butter:
- 4 tbsp butter
- 1/2 tsp cumin seeds, crushed
- 1 tsp mild paprika
- 1 tsp tomato puree
-
- Preheat the oven to 180c.
- In a bowl, mix the greek yoghurt, Patak’s Tandoori Spice Marinade, grated garlic and coriander. Mix well. Rub this marinade all over the cauliflower. Set aside while you make the spiced chilli butter.
- Melt the butter over a low heat in a small saucepan.
- Add the crushed cumin and fry for 2-3 seconds, followed by the paprika. Stir for 5 seconds.
- Turn the heat off and add the tomato puree. Stir well, making sure it blends into the butter. You can use a whisk for this if you prefer.
- Place the cauliflower in a lidded casserole dish and cook in the oven for 45 minutes, or until it is tender. Halfway through, baste with the spiced chilli butter.
- Once cooked, serve warm topped with pickled onions and a refreshing mint raita. Crush some pappadums over the top for added crunch!
