Crispy tandoori cauliflower, covered in Gochujang Ginger dressing. If there’s one thing you’re bringing to the bbq this weekend, let it be THIS!
Gone are the days when salads were just a last-minute thought. We’re proving salads can be showstopping - the REAL star of the grill. So long as you dress them properly, because nobody likes a naked salad...
INGREDIENTS
Serves 2:
Cauliflower Head, florets
4-5 Tbsp Greek Yogurt
1 Tsp Garam masala
1 Tsp Salt
1 Tsp Pepper
1 Tsp Chilli Powder
1 Tsp Turmeric
Chopped Coriander
1 Lemon Juice
All Dressed Up Gochujang Ginger Dressing
Lettuce, chopped
Cucumber, chopped
Pickled onions, garnish
Sesame seeds, garnish
Coriander, garnish
Red Chilli, chopped
INSTRUCTIONS
Step 1: In a mixing bowl combine Greek yogurt, garam masala, salt, pepper, chilli powder, turmeric, chopped coriander, lemon juice and All Dressed Up Gochujang Ginger Dressing.
Step 2: Coat cauliflower well and spread evenly on a baking tray and let that roast for 25-30 minutes at 190°C flipping halfway.
Step 3: Assemble the salad with a bed of chopped lettuce, cucumber, crispy roasted cauliflower, pickled onions, sesame seeds, coriander, red chilli and a final drizzle of Gochujang Ginger Dressing.
