Tandoori-Inspired Roast Cauliflower Bowls with Tahini
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Traditionally, tandoori chicken is cooked inside a clay oven called a tandoor. (Oh, yeah, and it’s also made with chicken.) But if you don’t have access to a tandoor, how can you recreate the spiced, smoky flavor at home? For starters, you can try our recipe for tandoori-inspired roast cauliflower bowls. It’s a vegetarian version, but the spiced yogurt marinade lends a similar flavor and helps with caramelization in the oven. As a bonus, you only need to dirty one sheet pan in the process—win, win.
Ingredients
1½ cups coconut milk yogurt
¼ cup extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground ginger
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
4 garlic cloves, minced
2 large heads cauliflower, cut into bite-size florets
¼ cup tahini
Freshly ground black pepper, to taste
Steamed basmati rice, for serving
3 avocados, sliced into wedges
Sliced scallions, for serving
Sesame seeds, for serving
Directions
1. In a medium bowl, whisk together the yogurt, olive oil, cumin, salt, ginger, paprika, turmeric, cayenne pepper and garlic. Transfer to a resealable plastic bag. Add the cauliflower florets, shake, and marinate in the fridge for at least 30 minutes (or up to a day).
2. Preheat the oven to 400°F. Using a slotted spoon, shake the excess marinade off the cauliflower and transfer to a baking sheet. Roast until the cauliflower begins to brown and turn crisp, 30 to 40 minutes.
3. While the cauliflower is roasting, whisk the tahini with salt and pepper to taste, adding water 1 teaspoon at a time to thin it out, if desired. (You want it to be thick but drizzle-able.)
4. Top the rice with the warm cauliflower, avocado, scallions and sesame seeds. Drizzle with the tahini.
Cauliflower
277 calories
17g fat
27g carbs
11g protein
11g sugars
Toppings
492 calories
31g fat
50g carbs
9g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
