Whole Roasted Tandoori Cauliflower With Mint Chutney Recipes

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WHOLE ROASTED TANDOORI CAULIFLOWER WITH SPICED YOGURT

Make and share this Whole Roasted Tandoori Cauliflower With Spiced Yogurt recipe from Food.com.

Provided by Food.com

Categories     Chutneys

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16



Whole Roasted Tandoori Cauliflower With Spiced Yogurt image

Steps:

  • For the cauliflower:.
  • Preheat the oven to 400 degrees F.
  • With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
  • In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
  • Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
  • Meanwhile, make the cilantro chutney:.
  • Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
  • Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.

Nutrition Facts : Calories 87, Fat 0.8, SaturatedFat 0.2, Sodium 69.5, Carbohydrate 20, Fiber 4.5, Sugar 10.4, Protein 3.8

1 large head cauliflower, washed and leaves trimmed
1/2 cup Greek yogurt
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon chili powder
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 lemon, juice of, plus more for finishing
kosher salt
1 bunch cilantro, with stems
1 serrano chili, roughly chopped
3/4 cup fresh mint leaves
1/2 cup golden raisin
2 teaspoons roughly chopped fresh ginger
1 lemon, juice of
kosher salt & freshly ground black pepper

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