Mix the yogurt, salt, tandoori masala (3/4 of it) and food colour together to make the marinade
Give the chicken a good rub down with the marinade making sure you’ve got the entire bird covered well. Leave it overnight in the fridge to marinate.
Mix the butter, coriander and remaining tandoori masala together and stuff under the chicken chicken over the breasts and legs.
Roast the bird along with the cauliflower at 150 C for 2 hours for a smallish bird and 160C for a bigger bird. I would recommend giving the cauliflower a good mix with some olive oil, salt and tandoori masala as well so it’s more flavourful and roasts better.
Once roasted, carve the bird and eat it. You can eat the cauliflower as is or you can set it aside, reduce the roasting pan juices and then blend with the cauliflower to have a delicious cauliflower mash.