Whole Roasted Tandoori Cauliflower With Spiced Yogurt Recipe

Name: Whole Roasted Tandoori Cauliflower With Spiced Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cauliflower; 1 large head cauliflower, washed and leaves trimmed; 1/2 cup Greek yogurt; 3 garlic cloves, minced; 1 teaspoon minced fresh ginger; 1 tablespoon chili powder; 1 teaspoon curry powder; 1/2 teaspoon ground coriander; 1 lemon, juice of, plus more for finishing; kosher salt; Cilantro Chutney; 1 bunch cilantro, with stems; 1 serrano chili, roughly chopped; 3/4 cup fresh mint leaves; 1/2 cup golden raisin; 2 teaspoons roughly chopped fresh ginger; 1 lemon, juice of; kosher salt & freshly ground black pepper

Servings: persons

Cauliflower
1 large head cauliflower, washed and leaves trimmed
1/2 cup Greek yogurt
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon chili powder
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 lemon, juice of, plus more for finishing
kosher salt
Cilantro Chutney
1 bunch cilantro, with stems
1 serrano chili, roughly chopped
3/4 cup fresh mint leaves
1/2 cup golden raisin
2 teaspoons roughly chopped fresh ginger
1 lemon, juice of
kosher salt & freshly ground black pepper

1
["For the cauliflower:", "Preheat the oven to 400 degrees F.", "With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.", "In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.", "Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.", "Meanwhile, make the cilantro chutney:", "Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.", "Remove the cauliflower from the oven and finish with fresh lemon juice. ""Carve"" the cauliflower into slices and serve with the cilantro chutney."]

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cauliflower, 1 large head cauliflower, washed and leaves trimmed, 1/2 cup Greek yogurt, 3 garlic cloves, minced, and more.

Yes, Whole Roasted Tandoori Cauliflower With Spiced Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Roasted Tandoori Cauliflower With Spiced Yogurt

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