Tandoori Cauliflower

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Tandoori cauliflower is a delicious and healthy dish that is perfect for any occasion. This recipe combines the bold flavours of traditional Indian tandoori seasoning with the mild taste of cauliflower, resulting in a dish that is packed with flavour and nutrition. The tandoori seasoning is made up of a blend of spices including garam masala and Kashmiri red chilli. This gives Tandoori cauliflower a beautiful orange colour and a spicy kick. The cauliflower is then cooked in a tandoor oven, which is a clay oven used in Indian cuisine to give the dish a smoky flavour. You can serve with raita and garnish with coriander and pomegranate seeds

Tandoori Cauliflower

Chef Sammy
Tandoori cauliflower is a great vegetarian option and can be served as an appetizer or as a side dish. It's also a great way to make cauliflower more interesting and appealing to people who aren't big fans of this vegetable.
Course Main Course
Cuisine Indian

Ingredients
  

  • Salt
  • 3 tsp Red chili powder Kashmiri
  • 1 tsp Ginger paste
  • 8 cloves Garlic crushed
  • 1 Lemon juice
  • 1 cup Milk Yogurt
  • 1 tsp Garam masala
  • 5 tablespoons Mustard oil
  • 1 Cauliflower
  • 2 tablespoons Ghee
  • Coriander finely chopped
  • Pomegranate kernels

For the Raita :

  • 1 cup Milk Yogurt
  • 1 tablespoon Cumin seeds roasted
  • 1/2 cup Cilantro
  • 1/2 cup Fresh mint finely chopped
  • Salt
  • Jalapeno

Instructions
 

  • Take all the above ingredients except for the ghee and cauliflower and mix well.
  • Trim the leaves off the cauliflower but make sure the cauliflower stays whole.
  • Steam your whole cauliflower for 5 minutes.
  • Making sure it’s still firm.
  • Let it cool.
  • Put your cauliflower on your baking dish and cover with marinade and bake uncovered at 350 for about 25 min or so.
  • Make sure you keep watching it so that you take it out while it’s fragrant and has a nice color.
  • In the mean time heat your ghee for 20 seconds in a microwave safe dish.
  • Once your cauliflower is done drizzle the ghee on it.
  • Serve on Raita and garnish with coriander and pomegranate seeds.
Keyword Vegetable

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