Tandoori Cauliflower with Cashew Yoghurt

Laura Sharrad

This recipe is brought to you with the help of our friends at Wine Selectors


  • 1 medium cauliflower, leaves and stalk trimmed, cut into wedges
  • 400g can lentils, drained and rinsed
  • 1 small white onion, thinly sliced
  • Juice of 1/2 lemon
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tsp ground cumin, toasted
  • Salad greens, to serve

For the Tandoori Marinade:

  • 150g Greek-style yoghurt
  • 2 tbsp lemon juice
  • 50ml water
  • 2 tbsp vegetable or olive oil
  • 1 tsp garam masala
  • ¼ tsp chilli powder
  • 2 tsp salt
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 2 garlic cloves, minced

For the Yoghurt Cashew Cream:

  • 150g Greek-style yoghurt
  • 1 garlic clove, peeled
  • 2 tsp lemon juice
  • 70g raw cashews
  • 1/4 tsp ground cumin, toasted, plus extra to sprinkle


  1. Preheat the oven to 220°C. Line a large baking tray with baking paper.
  2. For the marinade, place all ingredients and 1 tbsp water in a small food processor. Whiz until smooth. Season to taste.
  3. Coat cauliflower in marinade and place on a prepared tray. Roast for 40-45 minutes until tender when pierced through the centre with a knife.
  4. Meanwhile, for the cashew yoghurt cream, place all ingredients in a small food processor and whiz until smooth. Season to taste. Set aside.
  5. Spread three-quarters of the cashew yoghurt over a serving platter. Top with the roasted cauliflower. Mix together the lentils, onion, lemon juice, olive oil and cumin, season to taste, and toss to coat. Spoon around the cauliflower. Toss the salad leaves in any remaining lentil dressing in the bowl and add to the salad.
  6. Serve with the remaining cashew yoghurt alongside.
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