Cauliflower tandoori style

Ingredients for 2 servings:

• 1 small cauliflower approx. 500 g without leaves
• 250 g yogurt
• 1 tbsp, heaped Tandoori Masala
• turmeric
• cumin
• chili flakes
• salt and pepper
• some ginger, finely grated
• 2 garlic cloves, finely crushed
• 2 tsp lime juice
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Indian, vegetarian, spicy

Cut the cauliflower into florets, wash, and drain well. For the marinade, stir the spices, ginger, garlic, lime juice, and oil into the yogurt. Mix the marinade thoroughly with the cauliflower florets, cover, and marinate in the refrigerator for one hour. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking tray with baking paper and place the cauliflower florets next to each other. Bake for 30 to 40 minutes, until lightly browned, turning once. Serve with cucumber raita. Note: The cauliflower will stay relatively firm; if you prefer it softer, pre-cook it.