Whole Roasted Tandoori Cauliflower Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Calories
119 kcal
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Course
Main Course
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Cuisine
Indian
Whole Roasted Tandoori Cauliflower Recipe
Description
The Whole Roasted Tandoori Cauliflower Recipe begins by brining a trimmed cauliflower in a turmeric-salt solution, then steaming it briefly to soften. This helps the cauliflower cook evenly and retain moisture. A rich marinade made of yogurt, Kashmiri red chili powder, garam masala, cumin, coriander, grated ginger and garlic, salt, dried fenugreek leaves, and olive oil is brushed all over the steamed cauliflower. The marinade packs the cauliflower with traditional tandoori spices, providing both heat and aromatic depth.
The marinated cauliflower is then roasted, traditionally in an air fryer for a crispy, slightly charred surface that contrasts with the tender interior. The recipe includes a side of raita, a yogurt-based sauce with grated cucumber, garlic, cumin, and cilantro, which refreshes the palate. Complementary garnishes like roasted pistachios and pomegranate seeds add crunch and a hint of sweetness, while pickled onions contribute a tangy contrast.
This recipe suits a main or side dish for gatherings and allows for preparation of pickled onions ahead of time. The steaming and air frying steps combine moisture and crispness, creating a flavorful, visually appealing cauliflower dish with traditional tandoori flavors and complementary cool and crunchy garnishes.
Ingredients
- 1 cauliflower trimmed (2.12 pounds before removing the leaves and stems, 1.3 pounds after, head
- 2 teaspoons kosher salt
- ½ teaspoon Turmeric ground
- 2 tablespoons water
- 1 tablespoon olive oil for basting
Marinade:
- 2 tablespoons yogurt
- 1 to 3 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala
- ½ teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 teaspoon kosher salt
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 1 tablespoon olive oil
Raita:
- 1 cup Greek yogurt
- 2 cucumbers peeled and grated, small, Persian
- 1 garlic grated, clove
- ¼ teaspoon cumin ground
- 2 tablespoons cilantro chopped
- ½ teaspoon kosher salt
Garnish:
- 2 tablespoons pistachios rough chopped, roasted
- 2 tablespoons pomegranate seeds or cranberries/raisins
- 2 tablespoons cilantro finely chopped
- onion pickled
- 4 lemon wedges
Instructions
Step 1: Brine and Steam the Cauliflower
- Add 1 cup water to Instant Pot.
- Place the cauliflower head on the trivet and place the trivet inside the Instant Pot
- Mix salt and turmeric in 2 tablespoons of water and brush it all over the cauliflower. Turn the cauliflower over and evenly pour any remaining brine on it.
- Then place the cauliflower back on the trivet with the stem down. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 1 minute followed by quick release and open the Instant Pot.
Step 2: Marinate and Roast
- Mix all the ingredients for the marinade in a small bowl. Apply the marinade on the steamed cauliflower using a brush or silicone spatula. You can also turn the cauliflower over to get any remaining marinade under the cauliflower. Then place the cauliflower back on the trivet with the stem down. Apply the remaining 1 tablespoon of oil over the cauliflower.
- Preheat the air fryer to 400 F. Place the marinated cauliflower in the air fryer. Air fry at 400 F for 5 minutes. You can also roast in a preheated oven at 400 degrees for 5 to 10 minutes.
Step 3: Raita
- In a bowl, add finely grated cucumber, salt, grated garlic, ground cumin and cilantro. Add yogurt and mix well.
Step 4: Plating
- Place the cauliflower in a medium serving platter. Pour Raita around the cauliflower. Garnish with cilantro, pistachios, pomegranates and pickled onions. Add lemon wedges to the side.
- Cut into ½ inch steaks while serving.
Notes
- Pickled onions can be prepared ahead using red pearl onions boiled in salted water and then steeped in a hot vinegar solution with sugar and spices, refrigerated for at least an hour before serving.
- Store-bought pickled onions or relishes may be used as a convenient garnish alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 1408mg | 59% |
| Potassium | 448mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 54mg | 60% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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