Whole Roasted Tandoori Cauliflower.

I found this recipe the other day for whole roasted Tandoori cauliflower.  And it just looked awesome so I had to try it.

Spices for the Tandoori!

This is what I used for my Tandoori spice mix:

4 Tablespoons cayenne powder
2 Tablespoons cardamom (ground, or seeds)
8 Tablespoons cumin seeds
3 Tablespoons coriander seeds
One whole nutmeg- grated or ground in a spice grinder
4 Tablespoons whole cloves
3 cinnamon sticks
3 Tablespoons powdered turmeric
3 Tablespoons paprika
I put all of these ingredients in a blender and combined them.  This makes quite a bit of Tandoori spice mix, but you only used about a tablespoon at a time.  So store the extra spice mix in a glass jar!

Next you need to make a marinade for your washed cauliflower head!  Again…I didn’t follow the recipe exactly.  I also forgot to add the fresh ginger to my marinade!  It was great without it, but next time I’ll add that to the marinade.

Tandoori Spice Marinade:
1 Tablespoon grated fresh ginger
1 Tablespoon Tandoori spice mix
Juice from half a lemon
1 teaspoon sea salt
1/2 cup unsweetened plain yogurt

Mix all of that together in a small bowl and then spread it over your cauliflower head!  Don’t forget to coat the bottom of that guy too.  Preheat your oven to 400 degrees F and bake for 45 minutes to and hour depending on how tender you like your cauliflower.

The cauliflower is covered in the marinade and ready to hang out and do its thing for an hour or more.

And here’s the finished product!

Look how gorgeous that is! Eric is very hit or miss with new recipes I try. He loved this though! Success! We want to Tandoori tofu next. And I’m thinking Tandoori potatoes would be great in the oven too.

I was craving beans and veggies today. To go with the Tandoori cauliflower I made steamed kale, mango and red beet salad topped with a few dashes of Balsamic Vinaigrette, and a three bean salad made out of kidney bean, pinto beans, string beans, green olives, dill pickles, salt, pepper and some lemon juice!