Roasted Tandoori Cauliflower
Yield 6-8 servings
- 1 large head cauliflower, washed and leaves trimmed
- 1/2 cup Greek yogurt
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon chili powder
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- Juice of 1 lemon, plus more for finishing
- Kosher salt
- 1 bunch cilantro, with stems
- 1 serrano chile, roughly chopped
- 3/4 cup fresh mint leaves
- 1/2 cup golden raisins
- 2 teaspoons roughly chopped fresh ginger
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
For the cauliflower: Preheat the oven to 400 degrees F.
With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
Meanwhile, make the cilantro chutney: Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.