You may also like
Categories:Viewed: 72 - Published at: 5 years ago
Ingredients
- 1/2 cup / 120 mL plain, unsweetened yogurt (whole, lowfat, or nonfat)
- 1 tablespoon Tandoori Masala, plus more for sprinkling
- 2 teaspoons salt
- 1 (1-inch / 3-cm) piece ginger, peeled and grated
- Juice of 1 lemon or lime, divided
- 1 large head cauliflower, trimmed and cut in bite-sized pieces
- 1 small yellow or red onion, finely sliced
- 1-3 fresh Thai, serrano, or cayenne chiles, stems removed and finely chopped
- 2 tablespoons chopped fresh cilantro
- Naan and Pudina ki Chutney, for serving
Method
- In a large mixing bowl, combine the yogurt, the Tandoori Masala, the salt, the ginger, and 1/2 the lemon or lime juice and whisk until combined.
- Carefully fold the cauliflower into the mixture, ensuring all the pieces are coated.
- Refrigerate the mixture for 2 hours or (ideally) overnight.
- Set the oven rack at the highest position and preheat the oven to 400F / 260C.
- Arrange the cauliflower in a single layer on a lightly greased baking sheet.
- Bake for 30 minutes, turning over the pieces once halfway through the cooking time to ensure all pieces are lightly browned on both sides.
- Remove from the oven.
- Transfer the cauliflower [Q a serving bowl or tray.
- Sprinkle the remaininng lemon or lime juice over the dish.
- Smother the cauliflower with the onions, fresh chiles, and cilantro.
- For added punch, sprinkle on a bit more of the Tandoori Masala just before serving.
- Serve immediately with the Naan and a side of the Pudina ki Chutney.
