Recipe for Roasted Tandoori Cauliflower
Adapted for a vegan kitchen from Dr. A's original recipe
Ingredients:
- 1 large cauliflower
- 1/2 can of coconut milk
- 2 Tbsp tandoori masala (or regular garam masala)
- Salt to taste
- About 4 Tbsp of coconut oil for basting
Method:
- Cut the cauliflower in to large florets and place in a large pyrex bowl with a lid
- Combine the coconut milk, tandoori masala (or garam masala) and salt to taste and pour it over the cauliflower
- Shake to coat all the florets evenly and place in the refrigerator to marinate overnight or at least for a few hours
- Remove the florets one by one from the marinade and place on a baking sheet lined with aluminum foil making sure they don't overlap as much as possible. (You may have some left over marinade at the bottom of the vessel, add it to a stew or use it to make an aioli.)
- Dot the florets generously with coconut oil
- Bake at 400F for 30 mins until browned
- Just before serving, put it under the broiler on high for 3-5 minutes for the char
Note: Use yogurt instead of coconut milk and ghee instead of coconut oil if you are not vegan as in the original recipe. Optionally add a tablespoon of ginger-garlic paste to the marinade as well.