Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Rabbit Executive Chef Niall Sarhan has shared a delicious and nutritional Tandoori Whole Roast Cauliflower recipe for you to enjoy making at home.
Ingredients
1 Cauliflower
For the Tandoori Marinade:
100g Yoghurt
100g Soft Cheese
3 Green Cardamom Pods
1 tsp Ground Turmeric
2 tsp Kashmiri Chilli Powder
1 tsp Kasoori Methi
½ tsp Garam Masala
1 tbsp Lime Juice
½ tsp Ginger Paste
½ tsp Garlic Paste
3 tbsp Unsalted Melted Butter
1½ tsp Salt
For the Green Chutney:
30g Fresh Coriander
15g Fresh Mint
1 Green Chilli
¼ tsp Cumin Seeds
10g Fresh Ginger
2 Garlic Cloves
1 tbsp Lime Juice
1 tsp Sugar
3 tbsp Yoghurt
For the Beetroot Purée:
5 - 6 small cooked beets (about 8 - 10 ounces)
1 garlic clove
2 tbsp lime juice
2 tbsp extra virgin olive oil
1 tsp kosher salt or to taste
½ tsp chili powder
¼ tsp cumin
Add all the ingredients into a high powered blender and blend until smooth.
Method
Heat the oven to 190°C. Combine all the marinade ingredients in a large bowl, reserving 2 tbsp melted butter to brush the cauliflower while it cooks.
Remove the leaves from the cauliflower, then place the whole head into the marinade bowl. Make sure the cauliflower is thoroughly coated with the marinade, especially in the crevices.
Place the marinated cauliflower on a baking tray, lined with baking parchment. Roast in the oven for 40-50 minutes or until the cauliflower is tender and nicely charred on the outside. Raise the temperature to the highest your oven will go for the last 10 mins of cooking time and keep brushing with melted butter every 5 minutes. Check to see if the cauliflower is done by inserting a knife into its core – it should go through easily.
While the cauliflower is roasting, prepare the green chutney. Put all the ingredients, except the yoghurt, into a blender and blend until you have a smooth, thick green paste. Add a splash of water if required. Add salt to taste (start with ½ tsp then add more, if you like).
Put the yoghurt into a bowl and fold the blended chutney mix through it. Check the seasoning and set aside.
Drizzle the cauliflower with extra melted butter, garnish with roast almonds and pomegranate and serve with the chutney on the side.