Step 1

Preheat the oven to 180c.

Step 2

In a bowl, mix the greek yoghurt, Patak’s Tandoori Spice Marinade, grated garlic and coriander. Mix well. Rub this marinade all over the cauliflower. Set aside while you make the spiced chilli butter.

Step 3

Melt the butter over a low heat in a small saucepan.

Step 4

Add the crushed cumin and fry for 2-3 seconds, followed by the paprika. Stir for 5 seconds.

Step 5

Turn the heat off and add the tomato puree. Stir well, making sure it blends into the butter. You can use a whisk for this if you prefer.

Step 6

Place the cauliflower in a lidded casserole dish and cook in the oven for 45 minutes, or until it is tender. Halfway through, baste with the spiced chilli butter.

Step 7

Once cooked, serve warm topped with pickled onions and a refreshing mint raita. Crush some pappadums over the top for added crunch!