Tandoori Cauli Wedges Recipes
TANDOORI CAULI WEDGES
Marinate cauliflower steaks overnight in our tandoori dressing and you'll be rewarded with a fabulous vegetable side dish. They're brilliant for a barbecue
Provided by Esther Clark
Categories Side dish, Starter, Vegetable
Time 40m
Number Of Ingredients 18
Steps:
- Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.
- Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.
- Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.
Nutrition Facts : Calories 208 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
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