Tandoori Cauliflower

Ingredients

Cauliflower

1 medium, cut into florets

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Paprika

1 teaspoon

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, turmeric, cumin, coriander, and salt to create a smooth marinade.
3. Add the cauliflower florets to the marinade, tossing well to ensure each piece is evenly coated. For best results, marinate for at least 30 minutes, or for deeper flavor, refrigerate and marinate overnight.
4. Drizzle vegetable oil onto a baking sheet, spreading it evenly to prevent sticking.
5. Arrange the marinated cauliflower florets on the baking sheet in a single layer, ensuring they have space between them for even roasting.
6. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and has developed a beautiful charred color.
7. Remove from the oven, garnish with fresh cilantro, and serve hot alongside lemon wedges for a burst of freshness.