Tandoori Cauliflower with Mint Chutney
Tandoori Cauliflower with Mint Chutney is a delightful and vibrant dish that brings together the smoky flavors of tandoori-spiced cauliflower with the cool and refreshing taste of mint chutney. This dish offers a unique twist on traditional tandoori flavors and provides a flavorful and satisfying plant-based option. The tandoori marinade infuses the cauliflower with rich spices, while the mint chutney adds a burst of freshness and contrast.
INGREDIENTS
For the Tandoori Cauliflower:
- 1 medium cauliflower, cut into florets
- 1 cup plain yogurt (Greek yogurt works well)
- 2 tablespoons tandoori spice mix
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt to taste
- Olive oil for brushing
For the Mint Chutney:
- 1 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 green chili, chopped (adjust to taste)
- 1 teaspoon grated ginger
- 1 tablespoon lemon juice
- 1 tablespoon plain yogurt
- Salt to taste
- Water (as needed for blending)
INSTRUCTIONS
Tandoori Cauliflower:
In a bowl, whisk together yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt to create the marinade.
Add the cauliflower florets to the marinade and coat them well. Allow the cauliflower to marinate for at least 30 minutes, or longer for better flavor.
Preheat the oven to 400°F (200°C).
Place the marinated cauliflower florets on a baking sheet lined with parchment paper. Brush the florets with a little olive oil.
Roast the cauliflower in the preheated oven for about 25-30 minutes, or until the florets are tender and slightly charred, turning them halfway through.
Mint Chutney:
In a blender or food processor, combine fresh mint leaves, cilantro leaves, chopped green chili, grated ginger, lemon juice, plain yogurt, and a pinch of salt.
Blend the ingredients, adding a little water if needed, until you achieve a smooth chutney consistency.
Taste and adjust the seasoning and spiciness according to your preference.
Serve:
Serve the Tandoori Cauliflower with Mint Chutney as a flavorful appetizer or main dish.
Drizzle the mint chutney over the roasted cauliflower florets or serve it on the side.
TIPS
Customize the spice level of the tandoori marinade by adjusting the amount of tandoori spice mix and green chili.
Experiment with different herbs and spices in the mint chutney, such as adding a pinch of cumin or a splash of lemon zest.
If you don’t have tandoori spice mix, you can make your own by combining ground spices like cumin, coriander, paprika, turmeric, ginger, and garlic powder.
NUTRITION VALUE
- Calories: Approximately 150-200 kcal (Tandoori Cauliflower)
- Protein: About 7-10g (Tandoori Cauliflower)
- Carbohydrates: Around 20-25g (Tandoori Cauliflower)
- Fat: Approximately 5-7g (Tandoori Cauliflower)
