Roasted Tandoori Gobi Cauliflower
How to make oven roasted Tandoori Gobi. Our easy healthy vegetarian Tandoori Cauliflower recipe is the perfect Indian side dish or appetizer.
Servings: 8
Calories: 446kcal
Equipment
- mixing bowl
- French knife
- measuring cups
- measuring spoons
- Large pot
- Nonstick Skillet
- blender
Ingredients
- 2 lb Cauliflower
- Salt and Pepper
- 4 tbsp Chickpea Gram Flour
- 1/2 cup Cashew Nuts
- 3 Garlic Cloves
- 2 tbsp Ginger minced
- 3 tbsp Canola Oil
- 1 3/4 cups Greek Yogurt
- 1/4 tsp Chili Powder
- Pinch Paprika
- 3 tsp Garam Masala
- 3 tsp Ground Cumin
- 1/4 cup Cilantro chopped
- 2 Plum Tomatoes chopped
- 1 Green Chili chopped
- 1 cup Sour Cream
Instructions
- Cut the cauliflower into large 3 inch florets. Bring a pot of water to boil and add 1 tsp salt and the cauliflower. Once boiling, cook for 1 minute then drain.
- Dry-roast the chickpea flour in a frying pan, stirring often until it is darkened and smells nutty. Remove from heat.
- Place the cashews, garlic, ginger, oil and half the yogurt in a blender and blitz until smooth. Stir in the remaining yogurt, spices a pinch of salt and chickpea flour. Place in a large bowl and add the cauliflower. Rest for 20 minutes.
- Preheat the oven to 400 F. Line the base of the oven with foil then oil an oven rack and place in the middle of the oven. Once hot, place the cauliflower florets on the oiled rack and bake for 20-25 minutes, or until charred in areas and tender cooked through.
- Meanwhile, mix together the cilantro, tomatoes and chili. Spread the sour cream on a serving platter. Spoon over half the tomato mix. Place the roasted cauliflower evenly over the sour cream, spoon over the remaining tomato mixture and serve hot.
Nutrition
Calories: 446kcal | Carbohydrates: 33g | Protein: 45.9g | Fat: 16.1g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 203mg | Potassium: 1136mg | Fiber: 4.9g | Sugar: 20.8g | Calcium: 523mg | Iron: 3mg
