Modern Tandoori Gobhi

Cut the cauliflower into large chunks. Bring a pot of water to boil, add 1 tsp salt and the cauliflower. Boil for a minute and drain.

Dry roast the chickpea flour in a frying pan (I recommend this one). Keep stirring till darkened. Take off heat.

Blend the cashews, garlic, ginger, oil and half the yogurt.

Stir in the remaining yogurt, spices, salt and chickpea flour. Taste and adjust.

Combine with cauliflower in a bowl and leave for 20 mins if possible

Preheat the oven to 200 C. Oil an oven rack and heat. Place cauliflower on the hot rack. Cook for 20-25 mins till charred and tender inside.

Garnish with fresh mint, squeeze of lime and serve with pomegranate yogurt.