Tandoori Cauliflower Roast With Garlic-Cilantro Yogurt Sauce

Tandoori Cauliflower Roast With Garlic-Cilantro Yogurt Sauce

0 0 1 34 200 June Media 1 1 233 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} You won’t miss the meat the grilling season with recipes like this Tandoori cauliflower roast. The smoky flavor and grilled texture is super satisfying, plus you can dip it in this excellent garlic-cilantro sauce for even more bang. 

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Ingredients

  • Tandoori Cauliflower Roast
  • 2/3 cup unsweetened plain coconut yogurt
  • 3 cloves garlic, smashed and peeled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1 medium-large head cauliflower (about 2 pounds), outer leaves removed
  • Chopped fresh cilantro (optional garnish)
  • Green Garlic-Cilantro Yogurt Sauce
  • 1 cup unsweetened plain coconut yogurt
  • 1 cup stemmed cilantro leaves, divided
  • 1/4 cup raw cashews*
  • 2 scallions, trimmed and roughly chopped
  • 2 cloves garlic, smashed and peeled
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon sea salt or to taste

Directions

Want to see the entire recipe? Click here Published April 30, 2018.

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