Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney

Ingredients

• For the Cauliflower
• 1 medium cauliflower
• 1/2 cup thick whole-milk yogurt ((Greek or Indian yogurt))
• 3 garlic cloves (grated)
• 1 tsp grated ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp chili powder (or to taste)
• 1 Tbsp grated beet (optional, for color)
• 1/2 tsp salt (or to taste)
• For the Cilantro Onion Chutney
• 1 cup loosely packed cilantro (roughly chopped)
• 1/3 cup mint leaves (or substute 1 tsp dried mint leaves)
• 1/2 small red onion (roughly chopped)
• 1/2 cup yogurt
• 1/2 Serrano chili (or to taste, roughly chopped)
• 1/2 tsp salt (or to taste)

Instructions

1. Rinse and dry the cauliflower and cut off the leaves and core.
2. In a small bowl, mix together all the ingredients except the cauliflower.
3. Brush the yogurt mixture all over the cauliflower. Make sure to get into all the crevices and don’t neglect the underside.
4. Set the cauliflower in a casserole dish or cookie sheet and then in the fridge to marinate for an hour or two. You can leave it in the fridge for up to eight hours if you want to prep earlier.
5. Preheat oven to 425 degrees Fahrenheit.
6. Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.
7. Let cool for about 10 minutes before serving.
9. Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.

Nutrition

• Calories: 94
• Carbohydrates: 14
• Protein: 6
• Fat: 3
• Saturated Fat: 2
• Polyunsaturated Fat: 0.2
• Monounsaturated Fat: 1
• Cholesterol: 8
• Sodium: 659
• Potassium: 597
• Fiber: 4
• Sugar: 6
• Vitamin A: 302
• Vitamin C: 73
• Calcium: 124
• Iron: 1