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Whole Roasted Tandoori Cauliflower {with Mint Chutney}

Whole Roasted Tandoori Cauliflower with Mint Chutney

Whole Roasted Tandoori Cauliflower with Mint Chutney.

I realize this recipe is not for everyone.  Someone in my house was a bit skeptical himself.  Having said that, if you’ll follow this picture montage to the end, you’ll see what a whole roasted tandoori cauliflower looks like, only 17 minutes after it comes out of the oven.  And I didn’t work alone.

Tandoori Spice Mixture

This dish begins by making a heavenly Tandoori Spice Blend.  I’m thrilled that it’s recipe yielded enough for use in this dish plus extra to share.  I also learned that a coffee grinder is one powerful little gadget.  Yes, the cinnamon sticks go in whole and come out as part of this blend.  Pretty amazing.  I can’t wait to sprinkle this goodness on all kinds of dishes.

Tandoori Marinade

Next comes the Tandoori Marinade, which is PUNCHY right out of the bowl.  Thankfully it mellows out beautifully while roasting and actually leaves you craving more.  This same Tandoori Marinade can be used to make Tandoori Chicken.  Watch for it soon :).

The whole cauliflower is then rubbed liberally with the marinade and refrigerated for up to 12 hours before roasting.  We went 4 hours, next time I’ll go longer to see if the flavors permeate further.  We oven roasted for an hour which was about perfect, might have been able to go a little longer.

Mint Chutney

The roasted cauliflower is wonderful drizzled with EVOO and lemon juice and served with a side of Mint Chutney.  Cilantro Mint Chutney with garlic and shallot and honey.  Oh my.

Whole Roasted Tandoori Cauliflower with Mint Chutney

We have My New Roots to thank for this lovely recipe, that was clearly enjoyed by all.

Whole Roasted Tandoori Cauliflower with Mint Chutney
Whole Roasted Tandoori Cauliflower with Mint Chutney

Whole Roasted Tandoori Cauliflower {with Mint Chutney}

5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4

Ingredients
  

  • 1 large head cauliflower washed well, leaves removed

For Tandoori Marinade

  • 4 garlic cloves
  • 1 Tbl. minced ginger
  • 1 Tbl. tandoori spice blend
  • Juice of 1 lemon
  • 1 tsp. salt
  • ½ cup plain yogurt

For Mint Chutney

  • 2 cups loosely packed mint leaves
  • 1 cup loosely packed cilantro leaves
  • 1 shallot minced
  • ½ red chili minced (optional)
  • Juice of 1 lime
  • ¼ cup plain yogurt
  • 1 Tbl. extra virgin olive oil
  • A couple pinches of salt
  • 1 tsp. honey or agave nectar

Instructions
 

For Tandoori Marinade…

  • In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
  • Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 1 hour minimum up to 12 hours maximum.
  • Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.

For Mint Chutney…

  • Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.

Notes

Cooking Time does NOT include 1 – 12 hours to marinate the cauliflower before roasting.

15 Comments

  • Donna A Levin

    5 stars
    Outstanding. Thank you for this recipe. I had a cauliflower in the fridge and fresh mint in our garden waiting to be harvested.
    Beautiful presentation – I served it with brown rice. Such a fresh combination of tastes. I did use an onion instead of a shallot and also put some shredded coconut on top of the cauliflower for the last 10 minutes or so of baking. I would recommend making extra tandoori marinade to use on tofu or paneer, if you have that. Those should only be in the oven for some of the baking time.

  • billie haddock

    this looks amazing. i didnt see the recipe for the tandoori spice blend. did i miss something or do i need to find it elsewhere?

  • Elizabeth

    Thank you so much for this. I would have never dreamed to do this to cauliflower. incredibly delicious. The flavor was a wake up call for my taste buds. I cannot wait to eat it again. My family is loving following your adventure in food. On cauliflower – WOW!

    • libby

      Thank you Elizabeth. You know I love to Share the Love with you all. I’m glad you got a chance to taste it and if it inspires you to make it, then Lemony Thyme has done her job :)

    • libby

      Yes, this is a fabulous recipe from My New Roots. So glad to have finally made it and am now wondering what else I can smother in this marinade. Thank you for commenting Bek. xo Libby

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