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  • Recipes
  • Whole Roasted Tandoori Masala Cauliflower
Whole Roasted Tandoori Masala Cauliflower

By OcadoLife
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 –…
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Time and servings

Total time
Servings
Cooking time

Ingredients

9 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.