Whole Roasted Tandoori Masala Cauliflower
By OcadoLife
Published on 09 February 2022
In British-Indian chef and restaurateur Romy
Gill’s Whole Roasted Tandoori Masala Cauliflower, warming spices transform the humble veg into a
flavour-packed vegan centrepiece. Serve as a
light main with pilau rice – perfect for soaking up the addictively creamy coconut-based
sauce – or as a side dish or part of an Indian-inspired spread. Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 3 tbsp of tandoori masala, plus 1 tsp for sauce
- 1 tsp of garlic powder
- 0.5 tsp of salt
- 1 lemon, juiced
- 5 tsp of olive oil
- 1 large cauliflower, whole, larger outer leaves removed
- 1 tsp of ginger, grated
- 400 ml of coconut milk
- 1 pilau rice, to serve
Method
Step 1
For the cauliflower, combine the first 5 ingredients. Rub into the cauliflower and marinate on a baking tray at room temperature for 30 mins. Preheat the oven to 200°C/180°C fan/gas 6.Step 2
Cover the cauliflower with foil and roast for 40 mins, then remove the foil and roast for 20 mins, until tender when pierced with the tip of a knife.Step 3
Meanwhile, make the sauce. Heat the oil in a pan, add the grated ginger and cook for 1 min. Add the coconut milk and tandoori masala and cook for a further 8 mins. Turn off the heat, then stir in half the lemon juice.Step 4
Pour half the sauce into a serving dish and place the cauliflower on top, to carve at the table. Spoon more sauce on top of the cauliflower if you like, and serve with pilau rice.