Tandoori Roasted Cauliflower
New Possibilities for an Old Favorite
Tandoori Roasted Cauliflower | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
Cauliflower is rich in possibilities. Roast it, rice it, grate it for a crust, break it, steak it, grind it into dust. Over the last few years, cauliflower’s versatility has carried it from supporting player to culinary superstar.
Like a lot of people, I used to see cauliflower as a solo act: a side dish that I would steam and top with a pat of butter and a little salt and pepper. I migrated away from that method in favor of roasting, but have still kept it pretty uncomplicated. (And now that I think of it, the thought of tender steamed cauliflower tossed in a sauce of melted butter and parsley or dill sounds mighty good.)
That’s the thing about cauliflower. It’s such an easy, tasty side, I don’t often explore its possibilities. Toss a handful of florets onto a small sheet pan, drizzle them with olive oil, sprinkle on some salt and pepper, pop the pan into the toaster oven at 450°, give it a shake after about ten minutes, and ten minutes later you’re good to go.
But I don’t want to be one of those close-minded sorts who run screaming from any form of change. Case in point: the other day I roasted some cauliflower using the tandoori blend from this recipe by Camilla V. Saulsbury’s “The Chickpea Flour Cookbook,” published by Lake Isle Press. I used her vegan substitution of coconut milk and lemon juice for yogurt, and cut the recipe in half.
The tandoori blend lent a spicy depth of flavor (without too much heat) to the velvety, nutty cauliflower and didn’t take much more effort to prepare than a basic roasted version. Not only was it easy, it was fast; perhaps my florets were on the smaller side, because they were done in about twenty minutes. Adding a squirt of lime to the finished dish provided an extra pop of flavor.
At times, we can get too entrenched in our usual ways of doing things; we forgo the unexpected to linger in a cocoon of familiarity. Never let it be said that in a landscape of vast possibilities I wallowed in predictability. Next week: cauliflower rice.
Tandoori Roasted Cauliflower
Click here for printable recipe.
MAKES 4 servings
INGREDIENTS
⅓ cup plain yogurt
¼ cup (30 grams) chickpea flour
3 cloves garlic
2 tablespoons peeled, coarsely chopped fresh ginger
2 tablespoons olive oil, plus more for pan
1½ tablespoons paprika
2 teaspoons ground cumin
1 teaspoon fine sea salt
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
6 cups small cauliflower florets (about 1 large head)
½ cup packed fresh mint leaves, chopped, for serving
Lime wedges, for serving
PREPARATION
In a food processor or blender, process the yogurt, flour, garlic, ginger, 2 tablespoons olive oil, paprika, cumin, salt, cayenne pepper, and black pepper until smooth.
Grease a large, rimmed baking sheet with olive oil. In a large bowl, toss the cauliflower with the yogurt mixture. Use your hands to rub and push the marinade into the crevices of the florets. Spread the cauliflower in a single layer on the prepared baking sheet. Let it stand at room temperature for 30 minutes.
Preheat the oven to 425°F. Roast the cauliflower for 35 to 40 minutes, stirring once or twice, until tender. Let it cool slightly in the pan on a wire rack. Sprinkle with mint and serve with lime wedges.
Make it vegan!
Use an equal amount of plain nondairy yogurt (e.g., coconut yogurt) in place of the yogurt. Alternatively, use ¼ cup well-stirred full-fat coconut milk mixed with 1½ tablespoons fresh lemon or lime juice.
Recipe from “The Chickpea Flour Cookbook” by Camilla V. Saulsbury, Lake Isle Press, 2015
