Vegan Tandoori Cauliflower

Vegan Tandoori Cauliflower is a flavorful and aromatic dish that brings the essence of Indian cuisine to your table. Marinated in a spiced yogurt alternative, the cauliflower is roasted to perfection, resulting in a smoky and tender delight.

Ingredients

• Cauliflower - 1 medium head (about 500g)
• Plant-based yogurt - 150g
• Tandoori masala - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Lemon juice - 1 tablespoon
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Remove the leaves and stem from the cauliflower and cut it into florets.
3. In a mixing bowl, combine the plant-based yogurt, tandoori masala, minced garlic, grated ginger, lemon juice, cumin powder, paprika, and salt to create the marinade.
4. Add the cauliflower florets to the marinade, ensuring they are well-coated. Allow it to marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
5. Spread the marinated cauliflower evenly on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and roast in the preheated oven for 25-30 minutes, flipping halfway, until the cauliflower is tender and slightly charred.
7. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.
8. Serve hot with rice or naan.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help reduce inflammation.
• High in fiber, promoting digestive health.

Tags