Tandoori Roasted Cauliflower with Mint Chutney

I've been thinking about Turkish food lately. While this isn't exactly Turkish it reminded me of the flavors from when we were there- using yogurt and the deep flavor of the spices
Plus it was just stinkin amazing!

Tandoori Spice:
1 tbs ground ginger
1 tbs coriander
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp pepper
3/4 tsp salt
1/2 tsp tumeric
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon

1   mix them all together, store in sealed container
extras can be used as a meat rub

Roasted Cauliflower:
1 head cauliflower
1 tbs tandoori spices
1 tbs ginger
3 garlic cloves
1/2 cup greek yogurt
juice of 1 lemon
1 tsp sea salt

1   using a mortar & pestle or food processor mash together garlic and ginger into a paste
2   mix tandoori spice, ginger paste, yogurt, lemon juice, salt in a bowl
3   place cauliflower in a large bowl and coat with yogurt mixture, I used a pastry brush to
     cover it, make sure to get the bottom
4   cover and put in fridge to marinate, best if done for 6-12 hours
5   preheat oven 400 degrees F and line baking sheet with parchment paper
4   place cauilflower on sheet and spoon on any yogurt mixture left behind in bowl
5   place in oven and cook for 45-55 minutes
6   while you wait make the mint chutney

Mint Chutney:
1/2 cup greek yogurt
2 cups mint leaves;loosely packed
1 cup cilantro;loosely packed
1 shallot
few pinches of sea salt
1 tbs olive oil
juice from 1 lime

1   throw it all in a food processor and go for it
keeps for a week in the fridge and if you have leftovers you can spread it on crackers
or over other roasted veggies

To bring it all together I broke the cauliflower into florets and placed them on a bed of red quinoa, topped with a dollop of mint chutney and some cilantro leaves.
Also you could just cut the cauliflower into wedges and dig in

(based off of this recipe)

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