Baked Tandoori Cauliflower
Published by Agate Surrey
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
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
Taste and TextureSpiced
Type of DishVegetable
- 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
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.
Read NextBaked Zucchini with Parmesan
2014 Anupy Singla