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TANDOORI CAULIFLOWER | Dada Eats

TANDOORI CAULIFLOWER

TANDOORI CAULIFLOWER

20 mins prepServes 4

A plant-based twist on traditional tandoori chicken, using cauliflower and cashew yogurt to create a flavorful and aromatic dish inspired by Indian cuisine.

4 servings

What you need

kosher salt

1 tbsp kosher salt

cilantro

1 bunch cilantro

ground ginger

½ tsp ground ginger

garlic powder

½ tsp garlic powder

cayenne

½ tsp cayenne

red onion

1 slice red onion

turmeric powder

½ tsp turmeric powder

fenugreek leaf

½ tsp fenugreek leaf

ground cumin

½ tsp ground cumin

yogurt

1 cup yogurt

cauliflower

1 head cauliflower

garam masala

½ tsp garam masala

Coriander Chutney

1 bunch Coriander Chutney

coriander

½ tsp coriander

olive oil

2 tbsp olive oil

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Instructions

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, add the yogurt then the tandoori spices (ground ginger, garlic, coriander, ground cumin, turmeric, cayenne, garam masala, fenugreek powder, and Kosher salt). Mix to combine.

Toss the cauliflower florets with olive oil in a separate bowl. Then transfer the oil-coated florets to the bowl with the tandoori marinade until completely coated.

Add the marinated cauliflower onto the prepared baking tray, spreading them out so every floret has personal space. Using a pastry brush, brush on any leftover marinade in the bowl over the cauliflower.

Bake for about 35 to 40 minutes, tossing halfway through, until the florets are golden and crisp on the edges.

Garnish with fresh cilantro and sliced red onions, and enjoy. Serve with green chutney.

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