Tandoori Cauliflower With Spicy Green Chutney

I’ve always liked the style of Tandoori cooking, and the way it complements spice by adding a smoky flavor. We have used the smoke box on our grill to make our own version of Tandoori Chicken at almost all of our backyard get togethers. This past week I had ever intention of making Tandoori Chicken, but after making up the marinade, I looked in the fridge and realized…No chicken! But we did have a nice head of Cauliflower and I thought, Hey why not!

While Cauliflower is definitely not Chicken, it can be a great stand in. I think the trick to making tasty Cauliflower, and any other vegetable, is to not over cook them and not drown them in sauces. Let them retain what makes them great their “Vegetable-ness.”

This baked version of Tandoori Cauliflower is coated in a smoky spice and yogurt mix and just cooked through leaving a nice bit of bite to it. It is served with a Spicy Green Chutney made up of garden grown cilantro, and home made Whole Wheat Naan.

Here is my recipe for Tandoori Cauliflower with Spicy Green Chutney:

Serves 3-4

For Tandoori Cauliflower:
1 Medium Cauliflower, cut into florets
1/2 Cup Yogurt*
2 1/2 Tblsp Tandoori Spice Mix
1 tsp Garlic Ginger Paste
1 Lemon

*Vegan- Soy or Coconut Yogurt

For Spicy Green Chutney:
1 Cup Cilantro Stems &Leaves
1 Green Chili
2 tsp Coconut Flakes (Unsweetened)
1 tsp Raw Peanuts
1/2 tsp Sesame Seeds
1 tsp Coconut Sugar
1 tsp Garlic Ginger Paste
1 tsp Cumin Seeds
1 tsp Lemon juice
1/2 tsp Salt
3 Tblsp Water

Prep Work: Make up Tandoori Spice Mix. Clean and cut the Cauliflower.
Directions:
For the Spicy Green Chutney:
1. In a food processor, add all the ingredients and pulse till pureed.

2. Add salt to taste.

For Cauliflower:

1. Add the Garlic Ginger, Tandoori Spice Mix, Lemon juice and mix throughly. Then add to florets and mix making sure they are well covered. Let marinate for at least 30 minutes but no longer than 8 hours.