Whole Roasted Tandoori Cauliflower with Mint Chutney

A striking presentation for cauliflower!

This recipe first caught my eye because I think it could be tweaked to make a Halloween dinner dish - by carving the cauliflower to look like a brain.

To prepare this, the instructions first tell you how to make a batch of tandoori spices. I didn't want yet another spice mix, so I scaled it down and just guessed the amounts. Once you have the spice mix, you mince ginger and garlic, combine them with the spices and yogurt and lemon juice and oil. You rub this all over your cauliflower, marinade (I let it go 1.5 hrs, but the recipe advises that longer is also OK). It then roasts for about 1 hour.

This looked beautiful and was easy to slice. I think the flavor profile of mine was a bit off - but perhaps because I estimated the tandoori spice blend amounts for a single serving. Nevertheless, its aroma was wonderful, and I will happily eat the leftovers.