Tandoori Roasted Cauliflower

Our friend Arul made this for us one night, and I loved it. And it's so easy to make. Thanks, Arul!

January 2019 update: True Food Kitchen cauliflower is delish, with a tahini-based dressing. Could try tossing some of this in a tahini dressing (added below) and fold in some mint and roasted pistachios.

April 2016 update: My friend Sherry made delicious roasted cauliflower for us last night. She marinated the cauliflower in curry, garlic, and olive oil. It was milder, and delicious. She said "I find that if you break the cauliflower up into smaller pieces and roast a little higher at 425, and watch like crazy (so it doesn't burn), it gets more tender."

1 large head cauliflower, cut into florets
2 T canola oil or olive oil

Spices (or just use curry mix + garlic + salt)
1/2 tsp turmeric (heaping)
1/2 tsp chili powder (heaping)
1/2 tsp coriander powder (heaping)
1/2 tsp cumin powder (heaping)
1 tsp crushed garlic (optional)
1 tsp salt
fresh grated black pepper

Optional toppings post-roasting:
lime zest (optional)
finely grated ginger (optional)
cilantro or mint

Optional dressing (like True Food Kitchen's):
1/c cup tahini
2 cloves garlic
juice of half a lemon
4 T veg broth
roasted pistachios (optional)

Wash and cut the cauliflower into florets, and put in a colander to dry.

Preheat oven to 400 degrees. Put spices in a bowl and mix; set aside.

Put cauliflower florets in a large Ziploc bag. Add oil and garlic, zip shut, and shake until florets are fairly evenly covered. Open the bag and add about a third of the spice mix; shake again to evenly distribute. Repeat adding spice and shaking until all the spice has been added and evenly distributed.

Arrange in a single layer on foil on a large rimmed baking sheet. Roast for 30 minutes or until cauliflower is almost soft and some tips are dark brown. Transfer to a platter and optionally sprinkle ginger and lime zest over. Serve warm or room temperature.

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