John Myers
Ingredients for 4 servings:
- 1 cauliflower
- 1 tbsp tandoori paste
- 500 g whole milk yogurt
- ½ cucumber(s)
- 1 lemon(s), the juice
- 3 sprigs of mint
- 4 stalks of coriander
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
made quickly
Clean and wash the cauliflower, drain well, and place in a baking dish. Mix together the tandoori paste, half the lemon juice, and 200g of yogurt. Season with salt. Spread the yogurt mixture over the cauliflower. Bake in the oven at 175°C (or 150°C with fan oven) for 1 hour. It will still be firm to the bite. Bake for longer if you want it to be softer. Pick and chop the mint and coriander leaves. Mix with the remaining yogurt. Finely grate the cucumber, squeeze the excess water, and mix with the herb yogurt. Season with salt and pepper and stir in the remaining lemon juice. Serve the cauliflower with the dip. It goes well with potatoes, for example. 130 kcal per serving.
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