Tandoori cauliflower with mint chutney

Ingredients

• 1 Large Cauliflower, cut into large florets
• 3 Green Cardamoms
• 1 Stick Cinnamon
• 4 Cloves
• 5 Black Peppercorns
• 2 tsp Sea Salt
• 4 Tbsp Yogurt
• 1 ½ tsp Red Chili Powder
• 1 ½ tsp Garam Masala Powder
• 1 ½ tsp Cumin Powder
• ¾ tsp Black Salt
• ½ tsp Sea Salt
• ¾ tsp Chaat Masala
• ¾ tsp Coriander Powder
• ¾ tsp Fenugreek Leaves
• 2 tsp Ginger Paste
• 2 tsp Garlic Paste
• 1 tsp Dried Mint Leaves
• 2 Tbsp Vegetable Oil
• 30 g Mint Leaves, chopped
• 50 g Coriander Leaves
• 2 Tbsp Chopped Ginger
• 6 Green Chilies, seeded and chopped
• 2 Tbsp Pomegranate Seed Powder
• 1 Cup Yogurt
• 1 tsp Sea Salt
• Juice of 1 Lime

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Preparation

• Bring a large pan of water to a boil. Add the cardamoms, cinnamon, cloves, black peppercorns, and sea salt. Lower the heat to medium and simmer for about 5 minutes.
• Remove the pan from the heat and add in the cauliflowers. Set aside for 10 minutes.
• Then drain the cauliflowers and plunge into iced water. Drain when cool and pat dry.
• In a medium bowl, combine all the marinade ingredients and rub into the cauliflowers and set aside for 1 hour.
• Meanwhile, prepare the mint chutney. Grind all the ingredients except yogurt, salt and lime juice to make a smooth paste, gradually adding up to 4 tsp of water. Then mix in the yogurt, salt and lime juice.
• Preheat the oven to 400?F. Roast the cauliflowers in the oven for about 10 to 15 minutes, or until the cauliflowers are fully cooked but still firm.
• Serve immediately with mint chutney.