Summary

Ingredients

• 1 small cauliflower approx. 500 g without leaves

For the marinade:

• 250 g yourt
• 1 tablespoon, heaped tandoori masala
• turmeric
• cumin
• Chilli flakes
• salt and pepper
• some ginger, finely grated
• 2 clove (s) garlic, finely mashed
• 2 teaspoons lime juice
• 1 tablespoon oil

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Instructions

1. Cut the cauliflower into florets, wash and drain very well.
2. For the marinade stir in the spices, ginger, garlic, lime juice and oil under the yoghurt. Mix the marinade thoroughly with the cauliflower florets and marinate everything covered in the refrigerator for an hour.
3. Preheat the oven to 180 degrees top / bottom heat.
4. Line a baking sheet with parchment paper, place the cauliflower florets next to each other on it. Bake the florets for 30 to 40 minutes until they turn lightly brown, turning once.
5. Cucumber raita tastes good with it.
6. Note: The cauliflower stays relatively firm, if you want it softer, you should pre-cook it.