Tandoori Cauliflower Head
I am a little late to get on the cauliflower bandwagon….but considering how popular the vegetable still is, I think I came up with this recipe just in time. This cauliflower has Indian flavors of a marinade made with yogurt, ginger, garlic and tandoori masala. I want to talk a little bit about the tandoori masala – I do like using spices individually but a lot of times I use the mixes that are sold at the store, like this one that I used for this recipe. Its a great convenient way to make Indian food, specially if you are trying to make something that has extra flavor. There is a plethora of these spices in the market but I try to stick to a few and that pretty much covers all Indian cooking for me.
This recipe is great and super healthy – you are eating the whole vegetable which is full of nutrition to start with and this requires really less oil to cook. There is yogurt, there are spices and its so flavorful – whats not to love about it. You can serve this cut up into small florets as an appetizer with a yogurt dip or eat it with naan or even put it in a wrap with your favorite sauce and salad. I made tacos with this and I will be posting the recipe for that very soon. I was really happy with the way this turned out and it takes very less effort to make. You can marinade it and take it for BBQ parties and make it in the BBQ grill instead of the oven. This will be such a crowd pleaser!
Serving 1 medium cauliflower head
1 medium cauliflower head
1 cup plain yogurt
1 tsp tandoori spice mix
1/4 tsp turmeric
1/4 tsp red chili pepper flakes (optional)
1 clove garlic, minced
1 small piece ginger, minced
1 tbsp vegetable oil
- Place the yogurt in a fine mesh strainer and place it over a deep bowl. Place the yogurt along with the bowl in the fridge for hour.
- Remove the yogurt from the fridge and add tandoori spice mix, turmeric, ginger and garlic to the yogurt and whisk to till you get a smooth marinade.
- Trim all the leaves and the knot from the bottom of the cauliflower.
- Wash the cauliflower and pat with a kitchen towel till completely dry.
- Using a brush smear the yogurt mixture on the cauliflower very liberally. Flip it to face bottom side up and paint it with yogurt mix. You want the yogurt to coat the cauliflower completely. Reserve any extra marinade in the fridge for later.
- Wrap the cauliflower in a plastic wrap and refrigerate for 4 to 5 hours or overnight.
- Once the cauliflower is done marinating, unwrap and place it on a baking tray line with aluminum foil.
- Preheat the oven to 350 F.
- Sprinkle salt over the marinated cauliflower head. Try to season it well (without over salting it) as there was no salt in the yogurt mix.
- Using a brush, apply a light layer of oil on the cauliflower and bake for 1 hr to 1 hr 15 minutes.
- Remove the cauliflower from the oven at 30 minute mark and if it looks dry, paint it with some of the leftover marinade and continue to bake.
- Serve warm with fresh cilantro, mint and a squeeze of lime.