Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney
Try this Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney recipe
Try this Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney recipe
- 1 tsp turmeric
- 2 tsp garam masala
- 1/2 small red onion roughly chopped
- for the cauliflower
- 1 medium cauliflower
- 1/2 cup yogurt (i use nonfat greek style yogurt)
- 3 garlic cloves grated
- 1 tsp grated ginger
- 1/2 tsp chili powder (or to taste)
- 1/2 tsp salt (or to taste)
- for the cilantro onion chutney
- 1 cup loosely packed cilantro roughly chopped
- 1/3 cup mint leaves (or substute 1 tsp dried mint leaves)
- 1/2 cup yogurt
- 1/2 serrano chili (or to taste) roughly chopped
- 1/2 tsp salt (or to taste)
- Carbohydrate 41.2646380769231 g
- Cholesterol 7.35 mg
- Fat 2.64313615384615 g
- Fiber 15.3502038402557 g
- Protein 18.5477611538462 g
- Saturated Fat 1.33666 g
- Serving Size 1 1 roasted Cauliflower (736g)
- Sodium 2599.149 mg
- Sugar 25.9144342366674 g
- Trans Fat 0.329646153846154 g
- Calories 232 calories
Step-by-step
- Rinse and dry the cauliflower and cut off the leaves and core.
- In a small bowl, mix together all the ingredients except the cauliflower.
- Brush the yogurt mixture all over the cauliflower. Make sure to get into all the crevices and don’t neglect the underside.
- Set the cauliflower in a casserole dish or cookie sheet and then in the fridge to marinate for an hour or two. You can leave it in the fridge for up to eight hours if you want to prep earlier.
- Preheat oven to 425 degrees Fahrenheit.
- Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.
- Let cool for about 10 minutes before serving.
Failing to dry the head of brassica thoroughly before coating it ruins the adhesion of the dairy marinade. Water clinging to the florets dilutes the yogurt and prevents spices like turmeric and garam masala from clinging during the roasting phase. Pat the vegetable dry with paper towels after rinsing, then carve out the core cleanly so heat circulates evenly through the dense center. Marinating the prepared head for up to eight hours in the refrigerator allows the lactic acid in the yogurt to tenderize the exterior cells while salt draws flavor compounds inward. Yogurt-based coatings burn easily if ovens run too hot, but roasting at 425 degrees Fahrenheit provides enough radiant heat to char the spices without scorching the dairy solids. A knife inserted into the thickest part of the stem must slide through with zero resistance before removal. Leftovers hold safely in an airtight container for three days. Reheat chilled portions in a 350-degree oven for fifteen minutes to restore surface crispness rather than using a microwave, which turns the exterior soggy. Swapping the fresh herbs in the accompanying green chutney for dried variants requires reducing the volume by half to prevent bitterness.
