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Whole Roasted Tandoori Cauliflower

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 75 min
  • $$
Gatheredtable
adapted fromLemony Thyme Blog

Ingredients

  • 4 garlic cloves
  • 1 tablespoon minced ginger
  • 2 limes, juiced, divided
  • 3/4 teaspoon cinnamon
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 large head cauliflower, washed well, leaves removed
  • 1 cup loosely packed mint leaves
  • 3/4 cup plain yogurt, divided
  • sea salt and pepper, to taste

Directions

Prep: 1. Preheat oven to 400. Line a baking sheet with foil and grease. 2. Finely mince garlic and ginger (use a food processor if you have one). 3. Juice limes. Make: 1. In a medium bowl, combine garlic, ginger, cinnamon, cumin, half of the lime juice and salt. Fold in 1/2 cup of the yogurt. 2. Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. (You can let this marinade for up to 12 hours in the refrigerator or use right away) 3. Place cauliflower on baking sheet and roast for 45-60 depending on the size of the cauliflower. 4. While cauliflower is roasting: chop mint and mix with 1/4 cup of yogurt and the remaining lime juice. Season with salt and pepper to taste. 5. Cut cauliflower into wedges and top with sauce to serve.

Notes

Cilantro is also great in the dipping sauce if you want to change it up. To take this dish up a notch reduce the cinnamon and cumin to 1/2 teaspoon each and add 1/2 teaspoon each of coriander, turmeric, and paprika.

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