Tandoori cauliflower

Full of spice and flavour, this vegan tandoori cauliflower recipe is a tasty dinner and a treat for the senses.

Course Main Course

Cuisine Indian

Keyword tandoori cauliflower

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 232kcal

Ingredients

Tandoori cauliflower

1 large cauliflower broken into equal sized pieces
1 teaspoon kofta spice mix* There is a recipe for kofta spice mix in the book. Alternatively make your own or buy ready made online* or from an Asian supermarket.
2 tablespoons coconut oil
½ teaspoon Kashmiri chilli powder

Tomato and onion curry

1 tablespoons coconut oil
½ teaspoon black mustard seeds
1 large onion half roughly chopped, half sliced
1 clove garlic crushed
400 g tin of plum tomatoes
1 teaspoon sea salt
2 teaspoons garam masala
1 red chilli chopped (optional)
2 medium tomatoes quartered

To finish

Small handful coriander leaves chopped
100 g coconut milk yoghurt thinned with a squeeze of lemon juice

Metric - US customary

Instructions

Boil the cauliflower in a pan of boiling water for 2 minutes. Drain in a colander and leave to cool.
Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6 and place a baking tray in the oven.
Mix the remaining cauliflower ingredients in a large bowl and combine together. Once the florets are cool enough to handle, add them to your spice mix and gently turn them around, coating them well. Be careful not to break up the florets.
Spread evenly on a preheated baking tray and roast in the oven for 20 minutes until lightly charred and just tender in the middle.
Meanwhile, in a good-sized saucepan, heat the oil in a medium heat and add the mustard seeds.
Once the seeds start popping, add the onions and garlic and cook for five minutes.
Roughly chop the tinned tomatoes and add all the contents of the tin to the onions, stirring as you do.
Cook for five minutes, adding a little water if you feel it’s drying out - you want to maintain a liquid sauce throughout the dish.
Add the salt, garam masala and red chilli (if using).
Cook everything through for a further five minutes before adding the quartered fresh tomatoes. Continue to cook for five minutes again before reducing the heat to low.
Add the cauliflower as soon as it’s ready and stir through gently. Add a final dash of water again if the sauce needs loosening up a little.
Serve in warm deep white bowls with a scattering of fresh coriander, a drizzle of thinned coconut yogurt zigzagged across the top and an Indian bread of your choice.

Notes

Nutritional information is approximate and is intended as a guide only.
Leftovers can be stored in the fridge for up to three days or the freezer for up to three months.

Nutrition