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. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.
• 2
  Cut the cauliflower into florets of about 3-4 cm and the potatoes into wedges.
• 3
  Heat water in a deep pot and place a steamer basket on top. Steam the cauliflower and potatoes with salt and turmeric.
• 4
  In a bowl, mix Greek yogurt, 55 g tandoori paste, 2 tablespoons of garlic paste, oil, whole grain mustard, and salt.
• 5
  In a pan, heat butter, add the remaining tandoori paste, salt to taste, and tomato puree. Simmer everything together for a few minutes. Spread the resulting tomato sauce onto 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 according to step 4, on top.
• 7
  Bake together in an oven preheated to 180° C for 15 - 20 minutes.
• 8
  Serve with lemon or pickled onion.