Baked Tandoori Cauliflower with Potato Wedges

INSTRUCTIONS

• 1
  First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Mix everything together until it reaches a paste consistency. This mixture will last for several weeks in a closed jar in the refrigerator, so you can prepare more in advance.
• 2
  Cut the cauliflower into florets about 3-4 cm in size and the potatoes into quarters.
• 3
  Heat water in a deep pot and place a steamer on top. Steam the cauliflower and potatoes with salt and turmeric.
• 4
  In a bowl, mix Greek yogurt, 55 g of tandoori paste, 2 tablespoons of garlic paste, oil, coarse-grained mustard, and salt.
• 5
  Heat butter in a pan, add the remaining tandoori paste, salt to taste, and tomato purée. Cook everything together for a few minutes. Spread the resulting tomato sauce on a baking sheet.
• 6
  Once the cauliflower and potatoes are cooked, place them on the tomato sauce on the baking sheet and spread the tandoori masala prepared in step 4 on top.
• 7
  Bake together in an oven preheated to 180° C for 15 - 20 minutes.
• 8
  Serve with lemon or pickled onions.