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.
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.
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.
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.
We have My New Roots to thank for this lovely recipe, that was clearly enjoyed by all.
- 1 large head cauliflower, washed well, leaves removed
- 4 garlic cloves
- 1 Tbl. minced ginger
- 1 Tbl. tandoori spice blend
- Juice of 1 lemon
- 1 tsp. salt
- ½ cup plain yogurt
- 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
- 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.
- 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.
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