Cauliflower is probably the most versatile vegetable in the low carb “toolbox” but many of the recipes using the humble cauliflower tend to use it to emulate such things as pizza bases or wraps.
Stuck for a new approach I decided to give it a spicy twist as a side dish to a chicken madras as an alternative to Cauli Rice which, to me, has never seemed to act as a suitable replacement for the real thing.
1 Head of Cauliflower
1 Tablespoon Tandoori Powder
2 Tablespoons Full Fat Yogurt
1/2 Teaspoon Chilli Powder
1/2 Teaspoon Black Pepper
Coriander to Garnish
Cut the cauliflower into florettes and part boil in salted water along with half of the lemon juice until slightly tender drain and allow to cool.
Mix the tandoori powder, chilli and yogurt in a shallow dish and dip each florette in the mixture.
Place on a baking sheet and bake on a high heat until the tops of the cauli start to char slightly.
Serve with a squeeze from the remaining half lemon and chopped coriander.