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25.5.17

Vegan Tandoori Spiced Whole Roasted Cauliflower

Yummy, dinner time!!

Hi my loves!

Here is another simple recipe that is perfect for anyone that wants to eat more plant-based or my Vegan friends. If you are neither plant-based nor vegan, then you can still do this recipe for a delicious side item. It's roasted cauliflower coated with tandoori spices.

Yes, a Tandoor is a clay oven that is used to cook meats, vegetables and even Na'an bread, but this recipe is just making use of a pre-made Tandoori spice mix. This is super delicious, especially if you enjoy a little bit of heat to your vegetables. The cauliflower makes a perfect medium to carry the spices since it doesn't have a very dominant flavor itself so the flavor of the spices really shines. You can cook this, like I did, all together in one head. However, you can also separate the florets to make it very easy to coat with the yogurt/spice mixture and get a more complete coating of flavor. So lets get started.

List of Ingredients:

Cauliflower - 1 Whole Head, cleaned and the leaves cut off.
Unsweetened Coconut Yogurt - 1 Cup (you can also use plain Greek yogurt)
Lemon - 1 Lemon, juiced and zested
Shan Tandoori Spice Mix - 1 Tbsp.
Ground Coriander - 1 tsp.
Paprika - 1 tsp.
Garlic Powder - 1 tsp.
Onion Powder - 1 tsp.
Black Pepper - 1/3 tsp.
Salt to Taste
Fresh Cilantro for garnishing
Spray Olive Oil - Just enough to prevent it from sticking to the cast iron skillet

First off, you want to mix all the spices in with the yogurt. Just grab a medium to large sized mixing bowl and toss in all of the spices, lemon juice and the yogurt. Mix them until well incorporated. Now clean your cauliflower and make sure all of the leaves are cut off. When it is clean, go ahead and put it in the mixing bowl and massage the yogurt mixture into the cauliflower. Don't forget to then turn it over and pour some into the nooks and crannies so it gets nicely coated. After that, cover the bowl with plastic wrap and put in the refrigerator to marinate for about 2 hours. Overnight would be even better to let the flavor penetrate as much as possible.

 Looks a little something like this before going into the oven!!

I pulled the cauliflower out of the fridge and put it on our cast iron skillet. You can use a plain non-stick tray if you like but I just love our skillet. Pour the excess yogurt over the top of the cauliflower, don't waste any flavor! Go ahead and set the oven to preheat to 375 degrees. Once the oven is ready, cover the pan or tray with aluminum foil and put it in, baking covered for 30 minutes and then uncovered for 40 minutes. Towards the end, keep a sharp eye on the cauliflower to make sure it cooks to your liking. Stick a steak knife through and if it goes in smoothly it should be about done. I like my cauliflower to have a bit of a bite but not raw. When it's done, pull it out and serve after a few minutes to cool off.

My favorite way to serve the cauliflower is by cooking it whole and then cutting it in thick slices and enjoying them with some mashed potatoes or a nice side salad. You can also tear the cauliflower to pieces before marinating and make it into an appetizer, kind of like vegan chicken wings! However you choose to serve this dish, I hope you enjoy it! Please leave your comments and share!


Enjoy!!
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