Description
A delightful vegetarian twist on classic tandoori chicken, featuring roasted cauliflower in a tangy yogurt marinade with warm spices.
Ingredients
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon tandoori spice blend
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon lemon juice
- Salt to taste
- Parchment paper (for baking)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine yogurt, garlic, ginger, tandoori spice blend, cumin, coriander, lemon juice, and salt.
- Add the cauliflower florets to the marinade, ensuring they are evenly coated. Cover and marinate for at least 30 minutes or overnight.
- Line a baking sheet with parchment paper, and spread the marinated cauliflower in an even layer.
- Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
- Serve with cucumber raita or mint chutney for dipping.
Notes
For a little extra spice, add cayenne pepper to the marinade. Ensure not to overcrowd the baking sheet for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Indian