Detailed Instructions: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Q: Directions:, 1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt., 2. Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12., 3. Preheat oven to 400°F/200°C. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint chutney. Enjoy., , Chutney: Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.
A:
head cauliflower, Marinade, Ingredients, garlic, ginger, tandoori spice blend, lemon, salt, mint, cilantro, shallot, red chili, lime, yogurt, cold-pressed olive oil, couple, honey