Prep
45 min
Total
45 min
INGREDIENTS
- 1 head cauliflower
- 3 tbsp tandoori spice
- 1 tbsp yogurt
- 2 tbsp oil
- 2 tbsp water
- 1 tsp kosher salt
- 4 stalks cilantro
Pomegranate Raita
- 1 cup yogurt
- ⅓ cucumber
- 2 tsp lemon juice
- ½ tsp cumin
- ½ tsp coriander
- 2 tbsp red onion
- 1 tbsp mint
- 1 tbsp cilantro
- 1 small chili
- ½ cup pomegranate seeds
METHOD
Whole Roasted Tandoori Cauliflower
- Pre-heat BBQ to 450F. Rinse and dry cauliflower.
- Combine tandoori spice, yogurt, oil, water and salt in a bowl.
- Pour most of this mixture inside the cauliflower and disperse evenly.
- Then use remaining marinade to brush on the outside of the cauliflower.
- Roast cauliflower for 45minutes or until fork tender
Pomegranate Raita
- Combine all ingredients for raita and store in the fridge until serving.
