Roasted Tandoori Cauliflower A Flavorful Vegetarian Delight

Introduction: If you’re looking to add a burst of flavor to your vegetarian menu, roasted tandoori cauliflower is the way to go. This dish combines the smoky essence of traditional tandoori with the wholesome goodness of cauliflower, resulting in a delicious and healthy treat. Whether you’re hosting a dinner party or simply want to spice up your weeknight dinner, this recipe is sure to impress.

Ingredients:

For the Marinade:

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons tandoori masala (store-bought or homemade)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 tablespoon vegetable oil

For the Cauliflower:

• 1 large cauliflower, cut into florets
• Fresh cilantro leaves for garnish
• Lemon wedges for serving

Instructions:

1. Prepare the Marinade:
   • In a large mixing bowl, combine the yogurt, lemon juice, tandoori masala, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric powder, red chili powder, salt, and vegetable oil. Mix well until all the ingredients are thoroughly combined.
2. Marinate the Cauliflower:
   • Add the cauliflower florets to the marinade, ensuring each floret is well-coated with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results, marinate overnight to allow the flavors to deeply penetrate the cauliflower.
3. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
4. Roast the Cauliflower:
   • Arrange the marinated cauliflower florets in a single layer on the prepared baking sheet. Make sure they are spread out evenly to ensure even roasting. Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly charred at the edges. Turn the florets halfway through the cooking time for even roasting.
5. Garnish and Serve:
   • Once roasted, remove the cauliflower from the oven and transfer it to a serving platter. Garnish with fresh cilantro leaves and serve with lemon wedges on the side. Squeeze some lemon juice over the cauliflower just before eating for an extra zing.

Tips for Perfect Tandoori Cauliflower:

• Even Marination: Ensure the cauliflower florets are evenly coated with the marinade for consistent flavor.
• High Heat: Roasting at a high temperature helps achieve a slightly charred, smoky flavor that mimics traditional tandoori cooking.
• Variations: Add a few drops of red food coloring to the marinade if you prefer the traditional vibrant red tandoori appearance.

Conclusion: Roasted tandoori cauliflower is a delightful fusion of flavors that brings the essence of Indian cuisine to your table. It’s not only a great vegetarian option but also a healthy and satisfying dish that can be enjoyed as a side or a main course. Give this recipe a try, and let the aromatic spices transport you to the vibrant streets of India with every bite. Enjoy!