When we were kids, our family used to go to the small Indian restaurant. I was a kid such a long time ago that I can even remember the restaurant being divided into two sections, smoking and nonsmoking. My sister, my dad and I ordered the same thing every time—half a tandoori chicken. It would take a time, but it was worth it. I loved the spice mixture and the exotic red color.
It has been a while since I ate any chicken, so I haven’t had my tandoori chicken either. Indian restaurants tend to make their tandoori stuff with meat, so I’ve had a long pause on everything tandoori. I felt like I was missing something, so I did what I always do: I started to think about how I could make the thing I wanted but couldn’t have, the way I wanted it. I thought I could make something with cauliflower, since it is more or less the official vegetable substitute for chicken after the cauliflower wings boom.
I made some dairy-free raita and naan bread to go with my tandoori cauliflower. They made a really nice combo.
The ingredients for the tandoori cauliflower
One medium sized head of cauliflower
1 tsp tandoori spice mix (ours had salt added, so we didn’t add any additional salt)
1 clove of garlic
1 tbsp olive oil
1 tbsp tomato paste
2 tbsp dairy-free yogurt
Heat your oven to 200°C / 390°F.
Chop your cauliflower into small pieces.
Mix all the ingredients in a small bowl. Cover the cauliflower with the marinade.
Cook the cauliflower pieces in your oven for 20 minutes or until they get some color.
Enjoy!
Uuh tandoori cauliflower look so yummi, I love tandoori food but I'm not able to cook it I must try
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