Whole Roasted Tandoori Cauliflower Recipe with Rice Salad | olivemagazine

Ingredients

• 200g natural yogurt
• ½ onion chopped
• 2 cloves garlic chopped
• a thumb-sized piece ginger chopped
• 1 red chilli deseeded and chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp ground turmeric
• 1 tsp garam masala
• ½ lemon juiced
• 1 large cauliflower with an X cut into the base of the stem
• 6 tbsp olive oil
• 4 onions finely chopped
• 2 cloves garlic crushed
• 2 thumb-sized pieces ginger grated
• 2 tsp garam masala
• ½ tsp ground cinnamon
• 4 tsp dried mint
• 2 x 250g pouches ready-cooked rice
• 50g pistachios roughly chopped
• 50g dried cranberries roughly chopped
• 100g pomegranate seeds
• a small bunch flat-leaf parsley chopped
• a small bunch coriander chopped
• 2 tbsp extra-virgin olive oil
• 4 tbsp pomegranate molasses
• 2 lemons juiced