ramyaramesh3007This fabulous, spicy centrepiece doesn’t need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.
This Tandoori Cauliflower is absolutely delicious, healthy and easy to make. Packed with flavours from the spices, baked to the perfect crunch and dipped in a creamy, tangy mint sauce – it’ll bring you out of this world!
All you have to do is combine your spices, make them into a paste and slather them over your cauliflower. Let it marinate for a few hours for more flavour or you can bake it right away if you’re pressed for time. Still tastes amazing, either wise.
You can also break them up into pieces and marinate them for a fuller flavour profile. I personally like to cut into the Tandoori Cauliflower like a steak, makes it so much more fun but breaking them up into chunks definitely makes them easier to eat.
What You Need
You need pretty much all the common spices Indian cuisine uses so here’s a list of what you would want to stock up if you’re making this recipe:
- Kashmiri Chilli Powder: this specific type of chilli powder gives a nice, bright orange-red colour to the paste and you can choose the spice level too. I chose mild.
- Fennel Powder: ground up fennel seeds that are often sold in packets of powder.
- Coriander Powder: ground up coriander seeds
- Garam Masala: an essential for curries, masalas, indian-style stir-fries.
- Onion & Garlic powder: to amp up the flavour but you can omit it if you’d like.
- Turmeric: again, very much needed for a lot of Indian dishes.
- Kasthoori Methi: fenugreek leaves
- Neutral oil: to ensure the cauliflower roasts nicely. You can also use olive oil.
- Lime/lemon juice: for the extra tang
- Black Pepper, Salt
This recipe is also easily gluten free and nut free!
Roasted Tandoori Cauliflower (2 ways)
Ingredients
- 1 head cauliflower
- 2 tsp kashmiri chilli powder
- 1 tsp fennel powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tbsp lime juice
- 1 tbsp kasthoori methi (fenugreek leaves)
- 2 tbsp oil
- salt
- 1 tsp tandoori masala (optional)
- splash of water (if pasta is too thick)
Mint-Cilantro Chutney
- 150 g silken tofu
- 1.5 cups mint leaves
- 1 cup cilantro
- 1 tsp garam masala
- 1 tsp minced ginger
- 1-2 green chillies
- salt
Instructions
- Preheat oven to 220°C / 428°F.
- Mix all the ingredients to make a smooth, thick paste.
- Brush it all over the head of cauliflower. You could also break them into chunks and add them to the pasta and give them a quick toss.
- Spray or drizzle some more oil on top.
- Bake for about 40-50 minutes until you see some hints of charring. Halfway while baking, spray or drizzle some more oil.
- Meanwhile, blend the ingredients needed for the mint chutney until smooth. Add a splash of water if the chutney is too thick.
- Serve cauliflower with lemon wedges and mint chutney to serve. You can even garnish with parsley/coriander if you'd like.