This wonderful recipe for Tandoori Cauliflower comes to us from Anupy Singla, author of Indian Vegan Cooking. Visit her website: http://www.indianasapplepie.com/
Baked Tandoori Cauliflower
½ cup plain yogurt (fat, non-fat, low-fat)*
1 tablespoon tandoori masala
2 teaspoons coarse sea salt
1-inch piece ginger, peeled and grated, 2 tablespoons
½ lemon or lime, juiced
1 large head cauliflower, trimmed and cut in bite-sized pieces (6 cups)
1/2 lemon or lime
1 small yellow or red onion, thinly sliced
1 – 3 Thai, Serrano, or cayenne chiles, stems removed and finely chopped
2 tablespoons chopped fresh cilantro
1. Mix yogurt, tandoori masala, salt, ginger, and lemon or lime juice in a large mixing bowl. I use a whisk to really blend everything together.
2. Carefully fold in cauliflower florets. Mix carefully so all of the pieces are coated. (Remember, you can use anything from tofu to tempeh to paneer to chicken, but the cooking times may vary. You can also cook it up on a grill – perfect for summer.)
3. Put bowl in the refrigerator and marinate ideally overnight or at least 2 hours.
4. When you are ready to cook, adjust your oven rack to the highest position and pre-heat your oven to 400 degrees Fahrenheit.
5. Arrange the marinated cauliflower in a single layer on a baking tray. (I oil the tray lightly first.) Bake for a total of 30 minutes, turning in between at least once to be sure the pieces are lightly browned on all sides.
6. Once cooked, place the cauliflower in a bowl or tray. Squeeze lemon or lime over it; smother it in onions, chiles, and cilantro. If you want to add a little more punch, sprinkle a bit of the tandoori masala over it just before serving. This is best enjoyed with thick Indian bread like naan and a side of mint chutney.
Vegan-ize it! Substitute plain soy or coconut yogurt for the regular yogurt.