Tandoori Roasted Cauliflower

This Tandoori Roasted Cauliflower is a flavorful Indian twist on a classic vegetable, coated in a spiced yogurt marinade and roasted to golden perfection. It’s smoky, tangy, and makes a vibrant, healthy side dish or appetizer. Perfect for festive meals or guilt-free snacking.

Ingredients:

• 1 medium head cauliflower (cut into florets)

• 1/3 cup thick yogurt

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1/2 tsp Kashmiri chili powder

• 1 tsp mango (amchur) powder

• 1 tsp tandoori masala

• 1 tbsp chickpea flour (besan)

• 1 tsp ginger garlic paste

• 2 tbsp mustard oil

• 1/4 tsp red food color (optional)

• Salt to taste

Instructions:

1. Prep the Cauliflower:
   Break cauliflower into even-sized florets. Blanch in salted simmering water for 10 minutes. Drain and set aside.

2. Make the Marinade:
   In a bowl, mix yogurt, all spices, chickpea flour, ginger garlic paste, mustard oil, and food color (if using). Stir well to form a smooth paste.

3. Marinate:
   Coat the cauliflower with the marinade. Massage well so all florets are evenly coated. Let it rest for at least 15 minutes.

4. Roast:
   Preheat oven to 350°F (175°C). Spread cauliflower on a baking tray. Roast for 20–25 minutes or until golden brown with slight char.

5. Garnish & Serve:
   Sprinkle with chopped cilantro. Serve hot as a vibrant side dish or appetizer.

Pro Tip:
For deeper flavor, marinate the cauliflower for 2–3 hours before roasting.

Perfect for festive dinners or healthy weeknight meals.