Golden Tandoori Cauliflower with Yogurt-Mint Sauce
This whole-roasted cauliflower is bold, golden, and quietly impressive. It’s rubbed in a warm tandoori-inspired spice blend, steamed while it roasts to ensure tenderness, and served with a cool yogurt-mint sauce that feels refreshing and just-right against the heat. Whether you plate it as a dramatic centerpiece or slice into wedges for a weeknight side, it delivers on ease, flavor, and a little bit of flair.
Servings: Four
INGREDIENTS
1 large head cauliflower, leaves trimmed but core intact
3 tablespoons olive oil
Boiling water
Spice mix
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 teaspoon fine sea salt
Yogurt-Mint Sauce
3/4 cup plain whole-milk yogurt
1/2 cup packed mint leaves
1/2 cup packed cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons chopped pistachios
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1/2 teaspoon lemon zest
Drizzle of olive oil
Handful of pomegranate seeds
PREPARATION
Preheat oven to 425°F (218°C). Set a rack over a rimmed baking sheet.
Make spice paste: In a small bowl, mix cumin, coriander, turmeric, smoked paprika, cinnamon, black pepper, cloves, cardamom, salt, and olive oil until a paste forms.
Coat cauliflower: Place cauliflower stem-side down on rack and rub spice paste over entire surface, pressing into crevices.
Add steam: Add enough boiling water so that it reaches about halfway up the baking sheet.
Roast: Roast 50 to 60 minutes until tender when pierced and deeply golden. Add a splash of hot water if pan dries out.
Make sauce: Blend yogurt, mint, cilantro, and lime juice until smooth. Season with salt. Add water as needed until spoonable.
Make garnish: Chop pistachios, parsley, and cilantro, then mix with lemon zest and a drizzle of olive oil.
Plate: Cut cauliflower into wedges, spoon over yogurt-mint sauce, and finish with herb-pistachio mixture and pomegranate seeds.
Notes:
For extra color and crisping, broil the cauliflower for 2–3 minutes at the end of roasting. This also brings out the smokiness of the spices.
To reheat leftovers, cover loosely with foil and warm in a 350°F (177°C) oven for about 10 minutes. The sauce keeps well in the fridge for up to three days.
