Tandoori Roasted Cauliflower | Easy, Spicy Indian Thanksgiving Side Dish | Tasty Vegetarian Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess and protein, while buttermilk is a cost-effective alternative.

tandoori masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade spice blend can be tailored to taste, while curry powder is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a more affordable choice.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh flavor, and green onions are a cost-effective garnish.

In a mixing bowl, combine yogurt, garam masala, turmeric powder, Kashmiri chili powder, mango powder, tandoori masala, chickpea flour, ginger garlic paste, mustard oil, and red food coloring (if desired for color).

Mix thoroughly to create a smooth marinade and set aside.

Remove all the leaves and break the cauliflower into even-sized florets. In a large pot, bring salted water to a simmer. Add the cauliflower florets and cook for 10 minutes, or until slightly tender. Drain the cauliflower and place it on a baking tray.

Pour the prepared tandoori masala over the cauliflower florets, ensuring each piece is evenly coated. Use a spoon or your hands to massage the marinade into the florets.

Preheat the oven to 350°F (175°C). Place the baking tray with the marinated cauliflower in the oven and roast for 20-25 minutes, or until the cauliflower is golden brown and slightly charred around the edges.

Remove the cauliflower from the oven and sprinkle with freshly chopped cilantro. Serve hot as a flavorful side dish at your Thanksgiving table.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens