Tandoori Roasted Cauliflower & Bulgar Wheat Salad With a Mint & Coriander Yogurt Dressing

Ingredients

• 1 Large Cauliflower cut into large florets or wedges
• 50g Bulgar wheat cooked to packet instructions
• Large handful Baby Spinach
• ½ Red Onion sliced thin
• ½ Pomegranate
• MARINADE
• 2 tbsp Gram Flour
• 1 tsp Olive Oil
• 1 tbsp Ginger minced
• 1 tbsp Garlic crushed
• ½ Lemon juiced
• 2 tbsp Tandoori Masala Powder
• 3 tbsp Greek yoghurt
• ½ tsp Cayenne pepper
• ¼ tsp Paprika
• ½ tsp Chilli powder
• 1 tsp Garam masala
• 3 tbsps Olive oil or oil of choice
• 1 tsp Salt
• DRESSING
• 250g Yogurt
• 15g Mint leaves
• 15g Coriander leaves
• ¼ Small red onion chopped
• 1 Small green chilli
• 1 Garlic clove
• Pinch of sugar
• Pinch of Chilli powder
• 1 tbsp Lemon juice
• Pinch smoked paprika
• Salt to taste
• Water to thin to desired consistency