Cauliflower has recently become the “it” food to eat. Because of it’s versatility and mild flavor, it has really become a great alternative in many recipes requesting different type of carbs. Plus, it has really been a great help to those trying to work on healthier diets and lifestyles in the kitchen. It is allowing them to enjoy their favorite meals in a “smarter’ way!
For example, here are just a few ways cauliflower can be used – rice, pizza crusts, mashed cauliflower instead of mashed potatoes, cauliflower soup, fritters, curries, roasted, etc. The list of possibilities in endless!
Personally, I’ve been eating cauliflower my entire life. Somehow I was one of those kids that actually liked it – maybe because it had enough spices/seasonings on it that made it enjoyable. That, and as I’ve mentioned many times in my previous posts, my mom was an amazing cook, so no surprise there!
Recently though, I’ve been noticing alot of restaurants and other foodies have been roasting up whole cauliflowers with amazing flavors added to them. Not only do they look delicious, but they just look pretty cool to me! I love seeing them blackened, slathered in garlic butter, or cream sauces. It’s actually a great meatless “meat option” for many people who are vegan/vegetarians, or just trying to include healthier options into their diet. What I really like, in particular, is that it is now part of a “healthier trend” that many people are actually willing to try.
I want to share my version of a whole Roasted Cauliflower with you. It has the similar flavors and taste of a Tandoori Chicken dish, but with the tenderness of the cooked cauliflower. It has a great balance of spicy and tart that is typical of a traditional Tandoori roasted dish.
TANDOORI ROASTED CAULIFLOWER
- 1 cleaned head of cauliflower with green leaves cut off and any brown spots removed
- 3 Tbsp of Hot Curry Paste (Patak Brand)
- 2 Tbsp of Balti Paste (Patak Brand)
- 1/2 cup of plain yogurt
- 1/2 tsp of orange or red food-grade color
- 1/4 tsp of cayenne pepper or chili powder
- 1 tsp of salt
- 1/4 cup of fresh coriander – chopped small
- 1/4 cup of fresh mint – chopped small
- 1/2 cup of melted butter
- 1/4 cup of cooking oil
- handful of chopped cilantro or parsley for garnish
- In Blender, add all ingredients, except cauliflower, and blend together till very smooth and creamy.
- Coat cleaned cauliflower on top and inside fully with oil – this prevents the cauliflower from burning while cooking.
- Take your masala blend and coat the entire cauliflower with as much as u can – even flip the cauliflower over and coat between the stems
- Roast for 1hr in over and check regularly, while re-basting every 10-15minutes. You can flip it upside down stem-side and re-baste.
- Flip back so main head is up and cauliflower is fully cooked.
- Sprinkle some chaat masala powder, extra chopped coriander, and some Raita (optional) on top before serving.
Here are the links for buying the Patak pastes and Chaat Masala powder for this recipe.
One thing I’d like you to know is that the prices will be much cheaper at your local Indian grocery store, BUT these links have been provided for your convenience if unable to go, or you just want to know what the packaging looks like prior to purchasing. :O)
I’d love to know your thoughts on this recipe if you get a chance to make it! Feel free to tag me on IG @cmspiceculture or leave a comment below!