Hello, food lovers! Today, we’re taking a flavorful journey to India with a dish I believe you’ll find both exciting and satisfying — Tandoori-Spiced Cauliflower with Cool Cucumber Raita. As someone who thrives on bringing a variety of bold flavors into my family kitchen, this dish has become a staple that everyone under my roof delights in, from kids to adults alike.
There’s something incredibly magical about tandoori spices. Their aromatic blend, which usually consists of cumin, coriander, and an array of other spices, swirls together to create an intoxicating scent that’s just irresistible. And while tandoori chicken might be the more traditional protein of choice, cauliflower holds its own exceptionally well, making it a perfect choice for a meatless meal full of rich flavors.
The versatile cauliflower is the star of the show here. Roasting it allows the spice blend to deepen and char ever so slightly, enhancing its natural nuttiness while infusing it with those classic Indian spices. In our household, anytime oven-roasted cauliflower comes out scorchingly hot, it’s usually half gone before it reaches the table—but I always try to save some to eat with the raita!
Speaking of which, the cucumber raita is a refreshing counterpart to the spice of the cauliflower. This creamy, yogurty side not only cools the palate but also complements the roasted veg with its minty, herby freshness. It’s a match made in culinary heaven. Plus, the raita is wonderfully simple to whip together, offering a beautiful balance with its fresh cucumber, tangy lime, and aromatic mint and coriander.
What I love most about this dish is how easy it is to put together—perfect for a busy weeknight dinner or a leisurely weekend lunch. It doesn’t take much time to prepare, yet it feels like a little culinary escape, which, let’s face it, we’re all in need of sometimes.
As the cauliflower roasts to perfection in the oven, you’re transported by the heady aroma around the kitchen. The house fills with anticipation, each spice weaving its tale of warmth and adventure. Honestly, I reckon even the simplest of meals can transform into something momentous with the right blend of spices and just a pinch of love.
So, if you’re looking to add a bit of spice to your menu this week, give this Tandoori-Spiced Cauliflower a try. Gather your family, dig in, and savor the vibrant flavors. Trust me, it’s a culinary journey to the subcontinent that you’ll want to embark on again and again.
Happy cooking, and even happier eating!
Ingredients
– 1 large cauliflower, cut into florets
– 3 tablespoons olive oil
– 2 tablespoons tandoori spice mix
– 1 teaspoon salt
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 cup plain yogurt
– 1 medium cucumber, grated and excess water squeezed out
– 1 tablespoon fresh mint, finely chopped
– 1 tablespoon fresh coriander, finely chopped
– 1/2 teaspoon ground black pepper
– 1/2 lime, juiced
– 1 teaspoon sugar
– Salt, to taste
– Fresh coriander leaves, for garnish
Method
1. **Prepare the Cauliflower:**
– Preheat your oven to 200°C (390°F).
– In a large mixing bowl, combine the olive oil, tandoori spice mix, 1 teaspoon salt, ground cumin, and ground coriander.
– Add the cauliflower florets to the bowl, tossing them well to ensure they are evenly coated with the spice mixture.
2. **Roast the Cauliflower:**
– Spread the spiced cauliflower florets in a single layer on a baking sheet lined with parchment paper.
– Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and slightly crispy.
3. **Prepare the Cucumber Raita:**
– In another bowl, mix the plain yogurt with the grated cucumber, making sure you’ve squeezed out excess water from the cucumber to prevent the raita from becoming too watery.
– Stir in the finely chopped mint, coriander, ground black pepper, lime juice, and sugar. Add salt to taste.
– Mix everything until well combined, then chill in the refrigerator until ready to serve.
4. **Assemble and Serve:**
– Once the cauliflower is roasted, remove it from the oven and allow it to cool slightly.
– Transfer the roasted cauliflower to a serving dish and garnish with fresh coriander leaves.
– Serve the tandoori-spiced cauliflower alongside the chilled cucumber raita, providing a refreshing contrast to the spiced vegetable. Enjoy!
