Name: Roasted Tandoori Cauliflower Bowls Recipe
Total time: 85 min
Yield: 4
Cuisine: Punjabi

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Lamb Rista Recipe, A Kashmiri Wazwan Dish You Can Make At Home

7 Professional Kitchen Tools You Should Have At Home

Moong Dal For Breakfast: 5 Recipes To Try 

Kelyachi Kaap, A Vegetarian 'Fish' Fry From Maharashtra 

7 Chicken Wing Types You Should Try This Weekend

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Ok, you got us: traditionally, this dish is made with chicken and cooked inside a big clay oven. But we decided to sub in our favorite veggie (cauliflower, of course) and grab our sheet pan to cut down on time and dirty dishes. Meet roasted tandoori cauliflower bowls. Theyre vegetarian, indian-inspired, ayurvedic and ready for all of your lunch and dinner needs. 

How to make Roasted Tandoori Cauliflower Bowls Recipe

Heath Goldman

Crawler

Punjabi

<p>Ok, you got us: traditionally, this dish is made with chicken and cooked inside a big clay oven. But we decided to sub in our favorite veggie (cauliflower, of course) and grab our sheet pan to cut down on time and dirty dishes. Meet roasted tandoori cauliflower bowls. Theyre vegetarian, indian-inspired, ayurvedic and ready for all of your lunch and dinner needs. </p>

Coconut milk yogurt

Extra virgin olive oil

Ground Cumin

Kosher salt,  plus more to taste

Ground ginger

Ground Paprika

Ground turmeric

Cayenne pepper

Garlic Cloves,  Minced

Large heads cauliflower,  cut into bite size florets

Tahini

Freshly ground black pepper,  to taste

Cooked basmati rice

Avocados,  sliced into wedges

Sliced scallions,  for serving

1. In a medium bowl, whisk together the yogurt, olive oil, cumin, salt, ginger, paprika, turmeric, cayenne pepper and garlic. Transfer to aresealableplastic bag. Add the cauliflower florets, shake, and marinate in the fridge for 30 minutes or up to a day.

step 1

2. Meanwhile, preheat the oven to 400f. Using a slotted spoon, shake the excess marinade off the cauliflower and transfer to a baking sheet. Roast untilthe cauliflower begins tobrown and turn crisp, 30 to 40 minutes.

step 2

3. While the cauliflower is roasting, whisk the tahini with salt and pepper to taste, adding water 1 teaspoon at a time to thin, if desired. (you want it to be thick but drizzle-able.).

step 3

4. Top the rice withthewarm cauliflower, avocado, scallions and sesame seeds. Drizzle with the tahini.

step 4

PureWow