Sometimes, I do enjoy feasting on a fabulous vegetarian spread. Enter this spiced version of whole roast cauliflower – delicious, healthy and super easy to make. While this version of roast is a bit different from your traditional Sunday roast, it’s hands down the best vegetarian roast I’ve ever eaten. Honestly, I’m totally obsessed with this tandoori spiced whole roast cauliflower. Whole cauliflower is marinated with your favorite tandoori paste and baked in the oven until cooked through. How easy is that! Plus, it’s vegetarian and vegan friendly! And if you’ve a strict vegetarian friend, don’t forget to add this to your entertaining menu.
How to make tandoori cauliflower
Start with choosing the best cauliflower. You’ll also need to choose the right size depending on the number of people. For this recipe, I decided to go with medium-sized cauliflower that’s apt to feed about 4 people. Keep in mind that the size of cauliflower will also affect the cooking time. The second step is prepping the cauliflower. First, remove the green leaves and cut the stem. The idea is to make sure cauliflower sits flat on the baking tray. Also, make two slits on the base of cauliflower so the thickest part of stem is cooked through making it very tender and delicious.
The marinade – homemade tandoori paste
Onto the marinade for this whole roast cauliflower. I prefer my all-time favorite homemade version of tandoori paste to make this roast. However, store bought paste also works well in this recipe. Cover the cauliflower with this marinade. You can use your fingers so all the little stems are completely covered in the marinade to create the most delicious vegetarian roast.
The secret tip?
Once in the oven, drizzle a little oil over the cauliflower every 15 minutes. Yes, that’s my secret tip to keep it moist and tender. You’ll also get a nice crispy coating on the outer surface of cauliflower. Trust me, that crispy texture is to die for.
Tandoori cauliflower + mint chutney = the killer combo
This combo is addictingly good. The amazing flavors from mint chutney pairs really well with the tandoori marinade. In my opinion, this is most delicious combo – so good the flavors just pop in your mouth. Now if you’ll excuse me, I’ve a healthy roast cauliflower dinner to eat.
More cauliflower recipes:
Chilli Gobi | Chilli Cauliflower Restaurant Style Gobi (Cauliflower) 65 Aloo Gobi | Indian Potatoes and Cauliflower Cauliflower and Potato Curry Cauliflower Crust Pizza Lentils Kale Cauliflower Curry
Yield: 4 Tandoori Cauliflower | Tandoori Gobi Print Marinate whole cauliflower with flavorful tandoori paste, bake and pair with mint chutney to create a showstopper. Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Ingredients Homemade tandoori paste 1 medium head cauliflower Mint chutney, to serve Chopped mint leaves, to garnish Instructions Place rack in the middle of the oven. Preheat oven to 220 C. Grease and line a baking tray with baking paper. Set aside.Prepare homemade tandoori paste according to the recipe instructions. Set aside.Trim off the green cauliflower leaves. Cut the base of the stalk so the cauliflower can sit flat on the tray. Cut a cross into the base of the cauliflower.Coat cauliflower in tandoori paste. Place cauliflower on the baking tray, and bake for about one hour or until tender. Drizzle a little oil on the cauliflower every 15 minutes. The cooking times may vary depending on the size of the cauliflower.Transfer cooked cauliflower to a serving dish. Top with chopped mint leaves. Serve with mint chutney. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 41Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 40mgCarbohydrates 7gFiber 4gSugar 3gProtein 3g © Nish Kitchen Cuisine: Indian Fusion / Category: Main Like this tandoori cauliflower recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Check out exclusive recipe videos on YouTube.
