Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney
Try this Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp turmeric
- 2 tsp garam masala
- 1/2 small red onion roughly chopped
- for the cauliflower
- 1 medium cauliflower
- 1/2 cup yogurt (i use nonfat greek style yogurt)
- 3 garlic cloves grated
- 1 tsp grated ginger
- 1/2 tsp chili powder (or to taste)
- 1/2 tsp salt (or to taste)
- for the cilantro onion chutney
- 1 cup loosely packed cilantro roughly chopped
- 1/3 cup mint leaves (or substute 1 tsp dried mint leaves)
- 1/2 cup yogurt
- 1/2 serrano chili (or to taste) roughly chopped
- 1/2 tsp salt (or to taste)
- Carbohydrate 41.2646380769231 g
- Cholesterol 7.35 mg
- Fat 2.64313615384615 g
- Fiber 15.3502038402557 g
- Protein 18.5477611538462 g
- Saturated Fat 1.33666 g
- Serving Size 1 1 roasted Cauliflower (736g)
- Sodium 2599.149 mg
- Sugar 25.9144342366674 g
- Trans Fat 0.329646153846154 g
- Calories 232 calories
Rinse and dry the cauliflower and cut off the leaves and core.In a small bowl, mix together all the ingredients except the cauliflower.Brush the yogurt mixture all over the cauliflower. Make sure to get into all the crevices and don’t neglect the underside.Set the cauliflower in a casserole dish or cookie sheet and then in the fridge to marinate for an hour or two. You can leave it in the fridge for up to eight hours if you want to prep earlier.Preheat oven to 425 degrees Fahrenheit.Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.Let cool for about 10 minutes before serving.
