Baked Tandoori Cauliflower

Chef

Cookbook

Indian for Everyone: The Home Cook's Guide to Traditional Favorites

Published by Agate Surrey

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This image courtesy of Brave New Pictures and Gregg Lowe

Veganize it! Substitute plain, unsweetened soy or coconut yogurt for the dairy yogurt. It’s become trendy on various food blogs to prep a whole cauliflower with Indian spices and then bake it, but I find that this process actually dries it out. I’d rather cut the cauliflower into florets first and then bake it for a new twist to this very versatile veggie. This dish is great as an appetizer and/or part of a meal. You’ll need a large mixing bowl, a whisk, and a baking sheet.

Makes6 cups / 1.4 L

Cooking MethodBaking

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealDinner, Lunch

Taste and TextureSpiced

Type of DishVegetable

Ingredients

½ cup / 120 mL plain, unsweetened yogurt (whole, lowfat, or nonfat)
1 tablespoon Tandoori Masala, plus more for sprinkling
2 teaspoons salt
1 (1-inch / 3-cm) piece ginger, peeled and grated
Juice of 1 lemon or lime, divided
1 large head cauliflower, trimmed and cut in bite-sized pieces
1 small yellow or red onion, finely sliced
1-3 fresh Thai, serrano, or cayenne chiles, stems removed and finely chopped
2 tablespoons chopped fresh cilantro
Naan and Pudina ki Chutney, for serving

Instructions

In a large mixing bowl, combine the yogurt, the Tandoori Masala, the salt, the ginger, and ½ the lemon or lime juice and whisk until combined.
Carefully fold the cauliflower into the mixture, ensuring all the pieces are coated. Refrigerate the mixture for 2 hours or (ideally) overnight.
Set the oven rack at the highest position and preheat the oven to 400°F / 260°C.
Arrange the cauliflower in a single layer on a lightly greased baking sheet. Bake for 30 minutes, turning over the pieces once halfway through the cooking time to ensure all pieces are lightly browned on both sides. Remove from the oven.
Transfer the cauliflower [Q a serving bowl or tray. Sprinkle the remaininng lemon or lime juice over the dish. Smother the cauliflower with the onions, fresh chiles, and cilantro. For added punch, sprinkle on a bit more of the Tandoori Masala just before serving.
Serve immediately with the Naan and a side of the Pudina ki Chutney.