Tandoori cauliflower, my way

Step 1

Cut the cauliflower into large florets. Bring a saucepan of cold, salted water to the boil over high heat and add cauliflower. Once water has returned to the boil, cook cauliflower for 1 minute, then drain and set aside.

Step 2

Place chickpea flour in a frypan over medium heat and dry-roast, stirring often, until it is slightly darkened and smells roasted. Remove from heat and set aside.

Step 3

To make the batter, place nuts, garlic, ginger, oil and half the yoghurt in a food processor and whiz until smooth. Stir in spices, 1/2 tsp salt, roasted chickpea flour and remaining 200g yoghurt. Transfer batter to a large bowl, add cauliflower and stir to combine. Stand for 20 minutes.

Step 4

Meanwhile, line base of oven with aluminium foil and preheat to 200°C. Use extra oil to grease an oven rack.

Step 5

Place the cauliflower florets directly on the hot, oiled rack and return to centre of the oven. Bake for 40-45 minutes or until charred in places and tender.

Step 6

Spread a serving platter with creme fraiche and top with cauliflower. Combine coriander, tomato, chaat masala and chilli, and scatter over cauliflower to serve.