Teresa's Recipes
Tandoori Cauliflower
Experience the vibrant flavors of India with this tantalizing Tandoori Cauliflower recipe. Each cauliflower floret is enveloped in a creamy, spiced yogurt marinade, then roasted to perfection, delivering a charred exterior while maintaining a tender inside. Garnished with fresh cilantro and served with zesty lemon wedges, this dish is not just a feast for the palate but also for the eyes, making it an ideal centerpiece for any meal. This recipe pays homage to the traditional tandoori cooking method, which originated in the Indian subcontinent, where dishes are cooked in a tandoor (clay oven) for a unique smoky flavor.
Ingredients
- 1 medium, cut into florets Cauliflower
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Tandoori masala
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- for garnish Fresh cilantro
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Vegetable Side Dish
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 25 minutes
- Calories: 150
- Fat: 6g
- Carbs: 20g
- Protein: 6g
- Sodium: 300mg
- Sugar: 4g
Instructions
- Preheat the oven to 425°F (220°C).
- 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.
- 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.
- Drizzle vegetable oil onto a baking sheet, spreading it evenly to prevent sticking.
- Arrange the marinated cauliflower florets on the baking sheet in a single layer, ensuring they have space between them for even roasting.
- Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and has developed a beautiful charred color.
- Remove from the oven, garnish with fresh cilantro, and serve hot alongside lemon wedges for a burst of freshness.
Tips
- For an extra kick, add a pinch of cayenne pepper to the marinade.
- Serve this dish with naan or rice to create a complete meal.
- Feel free to experiment with other vegetables, such as bell peppers or potatoes, using the same marinade.