Tandoori Cauliflower


  • 900g cauliflower (1 small head)
  • 1/3 cup (50g) chickpea flour (besan)
  • 1/2 cup (50g) raw cashews
  • 3 garlic cloves
  • 5cm piece (25g) ginger, finely grated
  • 1/4 cup (60ml) sunflower oil, plus extra to grease
  • 400g thick Greek-style yoghurt
  • 1/4 tsp chilli powder
  • 1 tsp carom seeds (from Indian food shops – substitute with fennel seeds)
  • 3 tsp each garam masala & ground cumin
  • 200g crème fraiche
  • Chopped coriander sprigs, deseeded chopped tomatoes, chaat masala (from Indian food shops) & finely chopped green chilli, to serve

1. Cut the cauliflower into large florets. Bring a saucepan of cold, salted water to the boil over high heat and add cauliflower. Once water has returned to the boil, cook cauliflower for 1 minute, then drain and set aside.
2. Place chickpea flour in a frying pan over medium heat and dry-roast, stirring often, until it is slightly darkened and smells roasted. Remove from heat and set aside.
3. To make the batter, place nuts, garlic, ginger, oil and half the yoghurt in a food processor and whiz until smooth. Stir in spices, 1/2 tsp salt, roasted chickpea flour and remaining 200g yoghurt. Transfer batter to a large bowl, add cauliflower and stir to combine. Stand for 20 minutes.
4. Meanwhile, line base of oven with aluminium foil and preheat to 200°C. Use extra oil to grease an oven rack.
5. Place the cauliflower florets directly on the hot, oiled rack and return to centre of the oven. Bake for 40-45 minutes or until charred in places and tender.
6. Spread a serving platter with crème fraiche and top with cauliflower. Combine coriander, tomato, chaat masala and chilli, and scatter over cauliflower to serve.