10 Dec Tandoori Cauliflower Florets with Chutney
This dish will delight and fully satisfy! Chickpea is one of my favourite restaurants in Vancouver and their “Cauliflower of Life” dish inspired me to search for inspiring cauliflower dishes online.
If you struggle to find something really “special” to serve to your vegetarian dinner guests, I would definitely suggest this dish. Even for those that do eat meat, there is something so impressive about tandoori cauliflower that they will want to dig in too. The yogurt marinade really makes this dish next level. If you don’t eat goat or sheep yogurt, try a plant-based yogurt of your choice.
With this Tandoori dish, the cauliflower is marinated in spices and then broiled until crispy on the outside but tender and meaty on the inside.
Spices are a very rich source of antioxidants and have a high ORAC value, especially turmeric. You can also substitute the recipe spices with any Tandoori blend of your choosing, but I hope you’ll try this combination, it’s a good one!
Tandoori Spice Blend
2 tsp. chili (or cayenne)
1 Tbsp. cardamom (ground, or seeds)
4 Tbsp. cumin seeds
2 Tbsp. coriander seeds
½ whole nutmeg, grated
2 tsp. whole cloves
2-3 sticks cinnamon (Ceylon or a sweet-variety of high quality)
2 Tbsp. ground turmeric
2 Tbsp. paprika
Directions:
1. Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powdered. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months.
Tandoori Cauliflower Florets with Chutney
Serves 4-6
Ingredients:
1 large organic head cauliflower, washed well, leaves removed
Tandoori Marinade
Ingredients:
4 cloves garlic
1 Tbsp. minced ginger
1 Tbsp. tandoori spice blend
juice of 1 lemon
1 tsp. sea salt
½ cup thick yogurt (preferably goat or sheep – vegans use plant-based yogurt or coconut cream)
Directions:
1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt.
2. Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12.
3. Preheat oven to 400°F. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint chutney. Enjoy.
Mint Chutney
Ingredients:
2 cups loosely packed mint leaves
1 cup loosely packed cilantro leaves
1 shallot, minced
½ red chili, minced (optional)
juice of 1 lime
1/4 cup yogurt (vegans use plant-based yogurt or try coconut cream)
1 Tbsp. cold-pressed olive oil
a couple pinches sea salt
1 tsp. raw honey
Directions:
1. Place all ingredients in a food processor and pulse until a chunky pesto-type of sauce results. Season to taste. Enjoy with all tandoori dishes, on top of rice or legumes, or as a spread on crackers or bread. Store leftovers in the fridge. Keeps for 5 days.
