Whole Roasted Tandoori Cauliflower Recipe
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Ministry of Curry · by Archana Mundhe★ 4.6 (34)

Whole Roasted Tandoori Cauliflower Recipe

NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 13%
CARBS 16G44% OF CAL
4G FIBER9G SUGAR3G OTHER
FAT 7G45% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A whole spiced cauliflower roasted tandoori-style, finished with pickled onions, nuts, and pomegranate. Served with cooling cucumber raita as a showstopping vegetarian main.

mainindiangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cauliflower head (trimmed (2.12 pounds before removing the leaves and stems, 1.3 pounds after))
  • 2 teaspoons kosher salt
  • ½ teaspoon ground turmeric
  • 2 tablespoons water
  • 1 tablespoon olive oil (for basting)
  • 2 tablespoons yogurt
  • 1 to 3 teaspoons kashmiri red chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ginger (grated)
  • 1 teaspoon garlic (grated)
  • 1 teaspoon kosher salt
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • 1 tablespoon olive oil
  • 1 cup greek yogurt
  • 2 small persian cucumbers (peeled and grated)
  • 1 garlic clove (grated)
  • ¼ teaspoon ground cumin
  • 2 tablespoons cilantro (chopped)
  • ½ teaspoon kosher salt
  • 2 tablespoons roasted pistachios (rough chopped)
  • 2 tablespoons pomegranate seeds (or cranberries/raisins )
  • 2 tablespoons cilantro (finely chopped )
  • pickled onions
  • 4 Lemon wedges
PREP
10M
SODIUM
1250MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.