Whole Roasted Tandoori Cauliflower With Mint Chutney

Name: Whole Roasted Tandoori Cauliflower With Mint Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 large head cauliflower, washed well, leaves removed; 237 milliliters loosely packed cilantro leaves; 4 cloves garlic; 1 Tbsp minced ginger; 1 juice of lemon; 1 juice of lime; 473 milliliters loosely packed mint leaves; 1 Tbsp cold-pressed olive oil; 1 teaspoon raw honey; 1 teaspoon sea salt; 2 pinches a couple sea salt; 1 shallot, minced; 1 Tbsp tandoori spice blend; 59 milliliters yogurt (vegans use plant-based yogurt or try coconut cream); 118 milliliters 120 ml thick yogurt (preferably goat or sheep - vegans use plant-based yogurt or coconut cream)

Whole Roasted Tandoori Cauliflower With Mint Chutney might be just the main course you are searching for. This recipe serves 1. One portion of this dish contains approximately 24g of protein, 23g of fat, and a total of 562 calories. This recipe covers 56% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have juice of lime, a couple sea salt, honey, and a few other ingredients on hand, you can make it. To use up the spice blend you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. It is a good option if you're following a gluten free diet.