Tandoori Cauliflower
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.
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.
