| 2 Garlic Cloves | |
| 2 cm Ginger — Peeled | |
| 1 EL Tandoori Masala Spice | |
| 1 TL Chili Powder — Optional | |
| Juice of 1/2 Lemon | |
| 150g Joghurt | |
| 1 Cauliflower — Base Trimmed Flat |
| 1. | Preheat the oven to 180°C/gas 4. |
| 2. | Using a fine grater such as a microplane, grate the garlic and ginger into a large mixing bowl. Add the tandoori masala, chilli powder (if using) and lemon juice and mix into a paste. Add the yoghurt and stir thoroughly. Season well with salt. |
| 3. | Place the cauliflower, base-side up, in the bowl. Using clean hands, spread the yoghurt marinade all over the cauliflower, then leave it to marinate for at least 20 minutes, or up to 12 hours (cover the bowl and put it into the fridge if marinating for longer than 20 minutes). |
| 4. | Put the cauliflower, base-side down, on a baking tray rubbed with a little olive oil and pour over any extra marinade still in the bowl. Put the tray into the preheated oven and bake for 35–40 minutes until golden and tender. |
| 5. | Put the cauliflower on a serving plate, sprinkle with chilli flakes, if using, and slice it into wedges like a cake to serve. |