Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney
This tandoori-style whole roasted cauliflower makes a flavorful and visually stunning centerpiece to a vegetarian meal
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: cauliflower, tandoori spices
Servings: 4
Calories: 94kcal
Author: Puja
Ingredients
For the Cauliflower
1medium cauliflower
½cupthick whole-milk yogurt(Greek or Indian yogurt)
3garlic clovesgrated
1tspgrated ginger
2tspgaram masala
1tspturmeric
½tspchili powderor to taste
1Tbspgrated beetoptional, for color
½tspsaltor to taste
For the Cilantro Onion Chutney
1cuploosely packed cilantroroughly chopped
⅓cupmint leavesor substute 1 tsp dried mint leaves
½small red onionroughly chopped
½cupyogurt
½Serrano chilior to taste, roughly chopped
½tspsaltor to taste
Instructions
Rinse and dry the cauliflower and cut off the leaves and core.
In a small bowl, mix together all the ingredients except the cauliflower.
Brush the yogurt mixture all over the cauliflower. Make sure to get into all the crevices and don’t neglect the underside.
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.
Preheat oven to 425 degrees Fahrenheit.
Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.
Let cool for about 10 minutes before serving.
For the Chutney
Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
Video
Notes
If you want to get the traditional red color that’s associated with tandoori, you can add a few drops of red food coloring. If you’re short on time, it’s okay to skip the marinating. It’ll still taste good.