Tandoori-spiced cauliflower

INGREDIENTS

1 large whole cauliflower
1 cup low fat yoghurt
2 tsp garam masala
2 tsp paprika
1 tsp hot chilli powder
1 tsp ground cumin
½ tsp ground turmeric
Juice of ½ a lemon
2 tbsp canola oil
10g tomato paste
10g garlic cloves, finely chopped or crushed
3cm fresh ginger, finely grated
½ tsp salt

METHOD

Combine all the ingredients (except the cauliflower) in a mixing bowl and taste. If you prefer it spicier, add more chilli.

Trim the outer leaves and bottom of the cauliflower, but keep it whole.

Baste the entire cauliflower thoroughly with the marinade. The marinade should be brushed on generously and reserve about two tablespoons to baste during cooking.

Allow the cauliflower to marinate while the oven preheats.

Preheat the oven to 200°C.

Cover the cauliflower with foil and bake for 45 minutes, then remove the foil and bake for another 15 to 20 minutes, basting with the rest of the marinade. Baking time will depend on the size of the cauliflower – cook until soft, but still holding shape.

Present the cauliflower whole and carve into wedges at the table.

Serve with wholewheat pita or steamed brown rice, yoghurt and cucumber dip, Middle Eastern salads or sambals.

Serves: 4, Preparation time: 10min, Cooking time: 50min - 1hr