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Roasted Tandoori Cauliflower Bowls
OK, you got us: Traditionally, this dish is made with chicken and cooked inside a big clay oven. But we decided to sub in our favorite veggie (cauliflower, of course) and grab our sheet pan to cut down on time and dirty dishes. Meet roasted tandoori cauliflower bowls. They’re vegetarian, Indian-inspired, Ayurvedic and ready for all of your lunch and dinner needs.
4 servings
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
3 cups cooked basmati rice
3 avocados, sliced into wedges
Sliced scallions, for serving
Sesame seeds, for serving
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 30 minutes or up to a day.
2. Meanwhile, 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, 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.
648 calories
40g fat
67g carbs
16g protein
8g 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.
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