Tandoori-Baked Whole Cauliflower

Tandoori-Baked Whole Cauliflower Recipe

A whole head of cauliflower sitting in the middle of a dressed table is an absolutely majestic sight. Serve with rice and yoghurt or naan bread for a guaranteed show-stopping healthy Sunday lunch.

Serves: 4–6

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Tandoori-Baked Whole Cauliflower Recipe

By: Christie Connelly

A whole head of cauliflower sitting in the middle of a dressed table is an absolutely majestic sight. Impressive your family and friends tonight.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 1 tbsp tandoori paste
  • ½ cup natural yoghurt
  • Juice 1 lemon1 tsp salt
  • 1 large head cauliflower, well washed, leaves left on
  • Coriander & mint leaves, to garnish
  • Rice & yoghurt, to serve

Method


  • Preheat oven to 180°C.
  • Mix together garlic, ginger, tandoori paste, yoghurt, lemon juice and salt in a small bowl. Place cauliflower in deep roasting tray and pour over marinade. Rub all over to cover, but not on leaves.
  • Bake for 1 hour until fork-tender and golden-brown. If not tender at 1 hour, check at 5-min intervals until done.
  • Transfer to serving platter and scatter with fresh herbs.
  • Serve with rice and natural yoghurt.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Christie Connelly

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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