DIWALI menu (starter) - Tandoori cauliflower

Serves 4

INGREDIENTS:

1¼ cups plain Greek yoghurt

6 tbs extra-virgin olive oil

2 tbs sweet paprika

1 tsp Spanish smoked paprika (sweet or hot)

1 tbs plus 1 tsp garam masala

2 tsp ground turmeric

1 tsp kosher salt, or more as needed

2 tsp agave syrup (nectar)

¼ tsp ground cayenne pepper

1 medium cauliflower, cored and divided into florets

Coriander leaves, for garnish

METHOD: Preheat the oven to 200°C. Whisk together the yoghurt, oil, the sweet and smoked paprikas, garam masala, turmeric, salt, agave syrup and cayenne, in a mixing bowl, to form a smooth marinade. Transfer half of it to a small saucepan. Add the cauliflower to the bowl, with the remaining marinade, and toss to coat thoroughly, then transfer those florets to a large rimmed baking sheet. Roast (middle rack) for 25 minutes or until fork-tender. Start checking at 20 minutes. When the cauliflower is almost done, place the saucepan with the remaining marinade over medium-low heat. Gently cook it until hot, being careful not to let it bubble up or boil. Turn off the heat and cover to keep warm. Pour the warm marinade over the roasted florets, taste and season with more salt as needed. Serve warm, garnished with coriander. Serve with naan, roti or rice.