Tandoori Cauliflower 4.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Weeknight Vegetarian Dec 10, 2018

This fiery dish gets a double dose of tandoori-yogurt marinade, before roasting and after, for extra depth of flavor.

Serve with rice or naan.

To read the accompanying story, see: This dish brings the fire — and the fun — of Indian cooking to roasted cauliflower.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 1/4 cups plain Greek yogurt (preferably full-fat, but may use low-fat or nonfat)
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons sweet paprika
  • 1 teaspoon Spanish smoked paprika (sweet or hot)
  • 1 tablespoon plus 1 teaspoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon kosher salt, or more as needed
  • 2 teaspoons agave syrup (nectar)
  • 1/4 teaspoon ground cayenne pepper
  • 1 medium (1 to 1 1/2 pounds) cauliflower, cored and divided into florets
  • Cilantro leaves, for garnish

Directions

Preheat the oven to 400 degrees.

Whisk together the yogurt, oil, both the sweet and smoked paprikas, garam masala, turmeric, salt, agave syrup and cayenne in a mixing bowl to form a smooth marinade. Transfer half of it to a small saucepan.

Add the cauliflower to the bowl with the remaining marinade and toss to coat thoroughly, then transfer those florets to a large rimmed baking sheet. Roast (middle rack) for 25 minutes, or until fork-tender. Start checking at 20 minutes; when the cauliflower is almost done, place the saucepan with the remaining marinade over medium-low heat. Gently cook it until hot, being careful not to let it bubble up or boil. Turn off the heat and cover to keep warm.

Pour the warm marinade over the roasted florets; taste, and season with more salt, as needed.

Serve warm, garnished with cilantro.

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Recipe Source

Adapted from "Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings," by Nina Olsson (Kyle Books, 2018).

Tested by Joe Yonan.

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