Tandoori Roasted Cauliflower with Tahini Sauce
Tandoori roasted cauliflower is a dish I make to use as a side dish to in Indian Feast, a healthy snack and perfect on a picnic. This recipe is loaded with rich warm flavours and nutrition.
Equipment
- medium mixing bowl
- Whisk
- Deep Baking Tray
- large mixing bowl
Ingredients
THE TANDOORI PASTE MARINADE
- 2/3 cup coconut yoghurt or regular yoghurt
- 2 tbsp Oil high quality plant based oil
- 6 tsp Tandoori Masala Spice Blend Hand made or pre-blended
- 2 cloves garlic finely chopped or minced
- 1 knob ginger grated
- 1/2 lemon juice
- 1 tsp lemon zest
THE CAULIFLOWER AND GARNISH
- 1 large cauliflower cut into florets
- 1/4 cup coriander garnish
THE LEMON TAHINI AND CORANDER SAUCE
- 1/2 cup coconut yoghurt or regular yoghurt
- 1/4 cup coriander leaf fresh and finly chopped
- 1 tbsp Tahini
- 1/2 lemon juice
- 1 tsp lemon zest
- 1 clove garlic
- 1 pinch salt
Instructions
- Add all the tandoori paste marinade ingrdients into a medium mixing bowl and whisk together well.
- Place the cauliflower florets into a large mixing bowl and pour the tandoori marinade over the florets. Stir to cover very well. Set the bowl of marinading cauliflower in the fride for 1 to 24 hours.
- Make the sauce while the cauliflower is marinading. Add all the tahini sauce ingredints into a bowl and whisk well. If the dipping sauce is too thisk, whisk in a little water to reach a good dipping consistance. Maybe 1/4 cup water.
- Preheat the oven to 180°C. Line a baking tray with baking paper. Spread the marrinated cauliflower florets onto the baking paper and spoon any remaining marinade over the florets. Roast in the oven for 25 minutes, turn the cauliflower florets and bake for another 20 minutes or until gloden brown and well baked.
- Serve the tandoori roasted cauliflower with coriander and lemon slices and the tahini sauce as a side or drizzed over the top.