This is such an easy way to add a bright and healthy, not to mention delicious, side to your Indian Fakeaway!
This is cheap and delicious, can be prepared right up to the roasting stage in advance, and even reheats nicely in the microwave once cooked, as tasty leftovers for breakfast, if you are as filthy as me!
I used Asda plain soy yogurt, but any plain plant based yogurt would work, preferably unsweetened
The tandoori spice mix is one I get from our local Asian shop, but is easily available at most supermarkets
The rice flour isn't crucial, but gives the baked cauliflower a crispier bite. I got the flour from the Asian shop, but have seen it in Holland & Barrett too
1 medium cauliflower, trimmed, washed and broken into small florets. About 600g finished weight
2 tbsp rice flower
2 tbsp tandoori spice mix
6 tbsp plain plant based yogurt (see notes above)
Steam the prepared cauliflower for 5 minutes, remove from the steamer, gently shake any water from it and leave to cool whilst you mix the marinade
Mix all the other ingredients into a bowl or lidded tub. Stir in the cauliflower and mix well, making sure all the florets are coated
Put some cling film on the bowl, or the lid on the tub, and give it a gentle shake to work the marinade into the grooves of the cauliflower
Leave in the fridge for at least 2 hours. This can be done the day before you roast the cauliflower if you like
When you come to roast the florets, preheat the oven to 200c. Grease a baking sheet or 2 and lay out the cauliflower pieces in a single layer. Bake for 20 minutes, or until the florets are just starting to brown slightly
Serve and enjoy with your Indian meal