Tandoori Whole Roasted Cauliflower
Ingredients
The cauliflower
-
1
whole
cauliflower head (about 2 pounds)
The marinade
-
½
cup
full-fat coconut milk or plain coconut yogurt
-
1
tablespoon
tandoori spice mix (no salt added)
-
1
tablespoon
freshly squeezed lemon juice
-
½
teaspoon
Diamond Crystal brand kosher salt
-
to taste
flake finishing sea salt (optional)
Instructions
- Preheat the oven to 375°F and position a rack in the middle.
- Trim the leaves from the cauliflower and remove the stem and core while keeping the head intact.
- In a large bowl, whisk together the coconut milk, tandoori spice, lemon juice, and kosher salt.
- Place the cauliflower bottom side up in a roasting dish and pour some marinade over the bottom, brushing it evenly.
- Flip the cauliflower and pour the remaining marinade over the top, ensuring it's completely covered.
- Cover the pan tightly with aluminum foil.
- Roast in the oven for 30 minutes, covered.
- Remove the foil, baste the top of the cauliflower with the sauce, and roast for an additional hour uncovered.
- Once golden brown and tender, remove from the oven and sprinkle with flake finishing salt before serving.
Nutrition Facts (estimated)
Servings
4
Calories
102
Total fat
7g
Total carbohydrates
11g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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