Regrettably the dodgy photograph below does not do this recipe any justice. Even the desperate and clumsy application of random photoshop filters has failed to give an impression of the deliciousness of this dish.

Tandoori Cauliflower

Preparation time: 10 minutes plus 1 hour to marinate
Cooking time: 20 – 30 minutes
Skill level: Easy


  • 1 medium cauliflower – cut into small florets
  • garlic – 7 cloves – crushed
  • cheddar cheese – 50g
  • 4 red chillies – de-seeded and finely chopped
  • live yoghurt – 6tbsp
  • sunflower oil – 1½tbsp
  • gram flour – 1½tbsp
  • salt – 1tsp

Heat the oil and stir in the flour to form a roux. Set aside to cool.

Mix together the yoghurt, garlic, chillies, cheese, salt and roux to form the marinade.

Put the cauliflower into an oven-proof dish and pour over the marinade. Mix together and set aside for at least an hour.

Place in a pre-heated oven (220C/gas mark 7) and cook for 20 – 30 minutes or until the cauliflower has softened and the top is beginning to crisp.

Tandoori Cauliflower

Serve as a side dish or main dish with a crisp hearty salad.

Verdict: Very tasty indeed. Essentially a spicy cauliflower cheese with added attitude. We ate ours with the tandoori paneer.

Drink: Tesco’s finest Cava followed by some rather tasty bottles of ‘Wychwood Goldwing English Blonde Beer‘.

Entertainment: Repeat viewing of ‘Run Lola Run’ on Digital Versatile Disk.

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