Tandoori Whole-Roast Cauliflower with Green Chutney

Heat the oven to 190°C. Melt the butter. Combine all the marinade ingredients in a large bowl, reserving two-thirds of the melted butter to brush the cauliflower while it cooks.
 

Remove the leaves from the cauliflower, then place the whole head into the marinade bowl. Make sure the cauli is thoroughly coated with the marinade, especially in the crevices.

Place the marinated cauliflower on a baking tray lined with baking parchment. Roast in the oven for 40-50 mins, or until the cauliflower is tender and nicely charred on the outside. Raise the temperature to the highest your oven will go for the last 10 mins of cooking time, and keep brushing with melted butter every 5 mins. Check to see if the cauliflower is done by inserting a knife into its core – it should go through easily.

While the cauliflower is roasting, prepare the green chutney. Put all the ingredients except the yoghurt into a blender and blend until you have a smooth, thick green paste. Add a splash of water if required. Add salt to taste (start with ½ tsp then add more, if you like).

Put the yoghurt into a bowl and fold the blended chutney mix through it. Check the seasoning and set aside.

Drizzle the cauliflower with extra melted butter and serve with the chutney on the side.