Tandoori Cauliflower
I almost ghosted on you today–aka went dark; was silent–because the holiday frenzy is full on. I am guessing that we are probably in the same boat with more nights out than in and little time to cook an actual meal. I feel like my family has been subsiding on thrown together meals of all sorts. Happen to have two loaves of French bread = French Bread Pizza Night. Without inspiration = Sloppy Joe’s. Need to cook dinner while preparing for a party = Slow Cooker Chicken Tikka Masala, which is actually what we had last night.
So I will share with you the recipe for Tandoori Cauliflower, which I served alongside the Chicken Tikka Masala, not because I am Wonder Woman or because I felt guilty that my kids hadn’t seen a cooked vegetable in over a week but because this recipe caught my eye during this time when nothing gives me pause and was inspiration for making dinner in the first place. I came across this recipe in the Wednesday, December 12, 2018 Food Section of The Washington Post (I guess they assume someone is cooking?). As Joe Yonan explains, technically this recipe is not “tandoori” because it would need to be cooked in a tandoor but it is marinated in, and topped with, an Indian-spiced yogurt mixture that would traditionally coat chicken pieces before cooking them in a tandoori oven. The result is exotic, exciting and flat-out delicious.
I’m going to assume that you will not make Tandoori Cauliflower this week but as I will be taking a break until after the New Year, you have plenty of time to play with your veggies. After all, we can’t survive on cookies alone…or can we? Enjoy the holidays, whether that means family or friends, travel or home, and have a very happy new year. I’m looking forward to sharing 2019 with all of you!
Tandoori Cauliflower
Ingredients
- 1 1/4 c plain Greek yogurt (preferably full fat, but may use low-fat or non-fat)
- 6 Tbls olive oil
- 2 Tbls sweet paprika
- 1 tsp Spanish smoked paprika
- 1 Tbls plus 1 tsp garam masala
- 2 tsp ground turmeric
- 1 tsp kosher salt
- 2 tsp agave syrup
- 1/4 tsp ground cayenne pepper
- 1 medium cauliflower, cored and divided into florets
- cilantro leaves for garnish
Instructions
- Preheat oven to 400F.
- Whisk together the yogurt, oil, sweet and smoked paprikas, garam masala, turmeric, salt, agave syrup and cayenne in a mixing bowl to form a smooth marinade.
- Transfer half of it to a small saucepan.
- Add the cauliflower florets to the mixing bowl with the remaining marinade and toss to coat thoroughly, then transfer those florets to a large rimmed baking sheet.
- Roast (middle rack) for 25-35 minutes* or until fork tender.
- When the cauliflower is almost done, place the saucepan with the reserved marinade over medium low heat. Gently cook it until hot, being careful not to let it bubble up or boil.**
- Remover the cauliflower from the oven and place on a serving dish.
- Pour the warm marinade over the roasted florets; taste and season with salt, if needed.
- Serve warm, garnished with cilantro.
Notes
*I cooked my cauliflower longer because I like it slightly charred. **As with a broiler, do not walk away from your saucepan while heating the yogurt mixture. It will bubble (and break) before you know it. Just stand and stir for a couple of minutes until the mixture is warmed through.