Whole Roasted Tandoori Cauliflower with Spiced Yogurt

Name: Whole Roasted Tandoori Cauliflower with Spiced Yogurt
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1 large head cauliflower, washed and leaves trimmed; 1/2 cup Greek yogurt; 3 cloves garlic, minced; 1 teaspoon minced fresh ginger; 1 tablespoon chili powder; 1 teaspoon curry powder; 1/2 teaspoon ground coriander; Juice of 1 lemon, plus more for finishing; Kosher salt; 1 bunch cilantro, with stems; 1 serrano chile, roughly chopped; 3/4 cup fresh mint leaves; 1/2 cup golden raisins; 2 teaspoons roughly chopped fresh ginger; Juice of 1 lemon; Kosher salt and freshly ground black pepper

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Homemade

Episode: Girls Night In

Whole Roasted Tandoori Cauliflower with Spiced Yogurt

1 Review

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

86

Total Fat

2

Saturated Fat

1

Carbohydrates

17

Dietary Fiber

4

Sugar

9

Protein

5

Cholesterol

2

Sodium

383

Total: 1 hr 30 min
Active: 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

86

Total Fat

2

Saturated Fat

1

Carbohydrates

17

Dietary Fiber

4

Sugar

9

Protein

5

Cholesterol

2

Sodium

383

Total: 1 hr 30 min
Active: 30 min

Ingredients

Cauliflower:

1 large head cauliflower, washed and leaves trimmed

1/2 cup Greek yogurt

3 cloves garlic, minced

1 teaspoon minced fresh ginger

1 tablespoon chili powder

1 teaspoon curry powder

1/2 teaspoon ground coriander

Juice of 1 lemon, plus more for finishing

Kosher salt

Cilantro Chutney:

1 bunch cilantro, with stems

1 serrano chile, roughly chopped

3/4 cup fresh mint leaves

1/2 cup golden raisins

2 teaspoons roughly chopped fresh ginger

Juice of 1 lemon

Kosher salt and freshly ground black pepper

Directions

For the cauliflower: Preheat the oven to 400 degrees F.
With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
Meanwhile, make the cilantro chutney: Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.

My Private Notes

Show: Kelsey's Homemade

Episode: Girls Night In

Looking for Something Else?

Whole Tandoori Chicken with Mustard Seed-Roasted Potatoes

Roasted Cauliflower

Roasted Whole Mackerel

Roasted Cauliflower Soup

Roasted Cauliflower and Broccoli

Roasted Sarandeado-Style Whole Snapper

1 Review

Add Your Review

Tudor Girl

This was a Yum at our House! Big Favors! The Cilantro Chutney is a Must! Next time I will soak the raisins in hot water before adding/pulsing in the food processor, so they will dissolve more easily. I also only used 1/3 cup of water & added a TBSP. of olive oil. Mmmmmmmm

See All Reviews

Whole Roasted Tandoori Cauliflower with Spiced Yogurt

Whole Roasted Tandoori Cauliflower with Spiced Yogurt

1 Review

Cauliflower:

Cilantro Chutney:

Categories: