Tandoori cauli wedges

• fat-free natural yogurt↗150g g
• ginger↗thumb-sized piece

  finely grated

• large garlic cloves↗2

  finely grated

• garam masala↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗½ tsp tsp
• hot chilli powder↗½ tsp tsp
• tomato purée↗2 tbsp tbsp
• lemon↗½

  juiced

• large cauliflower↗1
• red chilli↗1

  deseeded and chopped, to serve

• coriander25g g
• mint↗25g g
• unsalted peanuts↗30g g
• green chilli↗1

  deseeded and chopped

• lemon↗1

  zested and juiced

• rapeseed oil↗2 tbsp

Step-by-step instructions

1. 1

   Mix the yogurt, ginger, garlic, spices, tomato purée and lemon juice in a bowl. Pull the outer leaves off the cauliflower, trim off the very bottom of the stalk, then cut into 8-12 wedges, 3-4cm thick. Blanch in a pan of simmering water for 3 mins. Drain, then leave to dry before tipping into a large bowl. Mix with the marinade, cover and leave in the fridge overnight.

2. 2

   Make the chutney by blitzing all the ingredients in a blender or food processor until smooth. Loosen with 2-3 tbsp water if it seems too thick.

3. 3

   Put the cauliflower directly on the barbecue grill. Cook for 7-10 mins on each side or until nicely charred and you can pierce the stalk easily. Alternatively, cook in a griddle pan, turning, over a high heat for the same amount of time. Drizzle with the chutney and scatter over the chopped red chilli.