Tandoori Cauliflower


Ingredients:

Salt to taste

3 tsp Red chili powder Kashmiri

1 tsp Ginger paste

8 garlic cloves crushed #traderjoes has pre peeled garlic cloves

Juice of 1 Lemon

1 cup whole milk Yogurt

1 tsp Garam masala preferably home made

5 tablespoons mustard oil

1 whole cauliflower

2 tablespoons ghee

Finely chopped coriander

Pomegranate kernels for garnish





For the Raita

1 cup whole milk yogurt

1 tablespoon roasted cumin seeds

1/2 cup cilantro and 1/2 cup fresh mint very finely chopped. I use https://www.pamperedchef.com/pws/sghani/search-browse-results?GlobalHeaderSearch=GlobalHeaderSearch&itemType=TPCProduct&categoryType=Product&secondaryCategoryType=Recipe&userSelection=false&searchText=Manual+Food+Processor&cartPK=31802285883435&_requestConfirmationToken=96ac25d44d1076e2fb205f821d3fd7a066f1077d&pws=sghani

to chop my cilantro and mint. By the way this chopper is my most favorite gadget. I use it for sooo many things.

Salt to taste.

Jalapeño to taste. I like it spicy so I use 1 whole jalapeño but you can adjust that to suit your taste

Mix well and set aside


Method:

Take all the above ingredients except for the ghee and cauliflower and mix well.

Trim the leaves off the cauliflower but make sure the cauliflower stays whole.

Steam your whole cauliflower for 5 minutes. Making sure it’s still firm. Let it cool. Put your cauliflower on your baking dish and cover with marinade and bake uncovered at 350 for about 25 min or so. Make sure you keep watching it so that you take it out while it’s fragrant and has a nice color. In the mean time heat your ghee for 20 seconds in a microwave safe dish. Once your cauliflower is done drizzle the ghee on it. Serve on Raita and garnish with coriander and pomegranate seeds. Show me some love and tag me when you make this so I can be inspired to come up with more recipes for you to try. #sliceofgourmet Happy cooking