Crispy Tandoori Cauliflower Potato Trays with Mango Lime Yogurt

Crispy Tandoori Cauliflower Potato Trays with Mango Lime Yogurt 🥔🌿 This is a bright, cozy tray dinner with crisp roasted cauliflower, golden potatoes, warm tandoori spice and a cool mango-lime yogurt that makes the whole plate feel fresh. It works as a bowl, a flatbread filling, or a make-ahead dinner base. Yield: 3-4 servings Time: about 45 minutes Ingredients - 1 large cauliflower, cut into medium florets - 600 g small potatoes, cut into 2 cm chunks - 2 tbsp neutral oil or olive oil - 3 tbsp thick Greek-style yogurt - 2 tsp tandoori spice blend - 1 tsp ground cumin - 1 tsp smoked paprika - 1/2 tsp ground coriander - 1/2 tsp garlic powder, or 1 grated garlic clove - 1 tsp finely grated ginger - 1 tbsp lime juice - 1 tsp honey or maple syrup - 3/4 tsp fine salt, plus more to taste - Black pepper Mango lime yogurt - 3/4 cup thick Greek-style yogurt - 1/2 cup finely diced ripe mango - 1 tbsp lime juice - 1 tsp lime zest - 1 tbsp chopped coriander or mint - 1 small pinch salt - 1-2 tsp water, only if needed to loosen To finish - Toasted sesame, nigella or pumpkin seeds - Extra coriander or mint - Lime wedges - Sliced chilli, optional - Warm rice, salad leaves or flatbreads, optional Method 1. Heat the oven to 220C / 425F. Line a large tray with baking paper. If your tray is small, use two trays so the vegetables roast instead of steaming. 2. In a large bowl, mix yogurt, oil, tandoori spice, cumin, smoked paprika, coriander, garlic, ginger, lime juice, honey, salt and black pepper. The coating should be glossy and thick enough to cling. 3. Add cauliflower and potatoes. Toss until every piece is lightly coated, then spread everything out in a single layer with the cut potato sides touching the tray where possible. 4. Roast for 30-38 minutes, turning once after about 22 minutes. The potatoes should be tender in the centre and golden at the edges; the cauliflower should have dark roasted tips, not a wet coating. 5. While the tray roasts, stir yogurt with diced mango, lime juice, lime zest, herbs and salt. Add a tiny splash of water only if it needs loosening. Keep it chilled so it contrasts with the hot vegetables. 6. Taste the roasted tray while it is hot. Add a squeeze of lime and a pinch more salt if the flavours need lifting. 7. Serve the cauliflower and potatoes with mango lime yogurt, toasted seeds, herbs, chilli if using and lime wedges. Add rice or warm flatbreads for a bigger meal. Serving and storage tips 🍽️ - For bowls, add rice, cucumber, leaves or quick pickled onions. - For flatbreads, crush a few potatoes slightly so the filling sits neatly. - Store roasted vegetables for up to 3 days. Reheat uncovered in a hot oven or air fryer to bring back the crisp edges. - Keep the mango yogurt separate and spoon it on cold just before eating. Save this one for a spicy, bright tray-night dinner. ✨ Tasteloom.club - easy recipes for everyday cravings