Tandoori Cauliflower (Story)

This warm, spicy, and full-flavored recipe can be served as an appetizer, side dish, or even as a vegetarian main when served with a grain of your choice. A healthy (and show-stopping) option that is also  easy to make!

– 4 Tablespoons butter, unsalted – 1 10-ounce bag mini-marshmallows (or 40 regular size) – 6 cups Rice Krispies cereal – 1 teaspoon vanilla extract – ½ teaspoon salt – 1 cup M&M's

Ingredients Needed

In a medium-sized bowl, whisk together the  yogurt, oil, coriander, chili powder, cumin, turmeric, garam masala,  paprika, salt, garlic, ginger, and lemon juice.

Recipe Instructions

Add cauliflower florets to bowl and toss  until well-combined. Cover bowl with plastic wrap and set aside to  marinate for at least 30 minutes (or in the refrigerator for up to 24  hours).

Recipe Instructions

While cauliflower is marinating, make the  yogurt sauce: In a small bowl, whisk together the yogurt, garlic, and  salt. If sauce is too thick, add 1 Tablespoon of water to thin it out a  bit (it should be the consistency of a dipping sauce).

Recipe Instructions

Preheat oven to 400 degrees F. and place  parchment paper on baking sheet. Pour marinated cauliflower onto baking  sheet and spread it out evenly.

Recipe Instructions

Roast cauliflower for 40 minutes, tossing halfway through. Serve the tandoori cauliflower garnished with cilantro and pickled red onions, and with the garlic yogurt sauce on the side.

Recipe Instructions

* The yogurt marinade can be made ahead of time (up to 24 hours). Make a double batch and use it on mushrooms, tofu, potatoes, fish, or chicken. * Make a vegan version of this recipe by substituting a plant-based yogurt.

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