Side dishe for 7

Roasted Tandoori Cauliflower

Name: Roasted Tandoori Cauliflower
Total time: 90 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 1 head cauliflower; 1/2 cup greek yogurt; 3 cloves garlic; 1 tsp minced fresh ginger; 1 tbsp chili powder; 1 tsp curry powder; 1/2 tsp ground coriander; 1 lemon; kosher salt; 1 bunch cilantro; 1 serrano chili; 3/4 cup fresh mint leaves; 1/2 cup golden raisin; 2 tsp roughly chopped fresh ginger; 1 lemon; kosher salt & freshly ground black pepper

A whole cauliflower is coated with spiced yogurt, roasted until tender, and served with a fresh mint, cilantro, and raisin topping.

$1.40per serving $

90 minstart to table

7servings

Indian Vegetarian Gluten-free Budget Side dishes Cold-weather comfort Winter

Ingredients

1 head cauliflower
1/2 cup greek yogurt
3 cloves garlic
1 tsp minced fresh ginger
1 tbsp chili powder
1 tsp curry powder
1/2 tsp ground coriander
1 lemon
kosher salt
1 bunch cilantro
1 serrano chili
3/4 cup fresh mint leaves
1/2 cup golden raisin
2 tsp roughly chopped fresh ginger
1 lemon
kosher salt & freshly ground black pepper

Steps

Heat the oven to 425 F and line a rimmed baking sheet with foil.
Trim the cauliflower leaves, keeping the head whole, and place it on the baking sheet.
Mix the yogurt, garlic, minced ginger, chili powder, curry powder, coriander, the juice of one lemon, and salt.
Coat the cauliflower completely with the yogurt mixture and roast for 60 minutes, until tender when pierced.
Chop the cilantro, serrano, mint, and remaining ginger, then mix them with the raisins, juice of the second lemon, salt, and pepper.
Rest the cauliflower for 5 minutes, then spoon the herb mixture over it.