01
Preheat oven 200°C/180°C (fan-forced)
02
Trim the outer cauliflower leaves and stalk so the cauliflower can sit flat. Cut a cross into the base. Transfer into a deep ovenproof casserole dish
03
Combine Tandoori Paste and yoghurt and mix well. Spoon evenly over the top and sides of cauliflower. Cover with lid and roast for one hour
04
Combine melted butter, garlic, coriander and salt and mix well
05
Remove cauliflower from oven and spoon or brush with melted butter mixture. Transfer to oven and cook, uncovered for a further 20-30 minutes, basting with buttery pan juices halfway through until cauliflower is just tender
06
Serve tandoori cauliflower wedges with fresh salad, cucumber, pickled red onion, raita and warm roti
