Show-Stopping Vegetable: Whole Roasted Tandoori Cauliflower

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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updated May 2, 2019
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(Image credit: Apartment Therapy)

Tandoori isn’t just reserved for chicken; the traditional Indian spice blend used to rub meats can also be used to rub vegetables. The spices are mixed with yogurt into a thick paste that is rubbed over the cauliflower, tenderizing it as it marinates. After roasting whole for about an hour, the cauliflower is served with a refreshing mint-yogurt chutney.

Served whole on a platter, it’s a beautiful autumn vegetable dish that would make a show-stopping addition to a dinner party, especially one that includes vegetarian guests.

→ Get the recipe: Whole Roasted Tandoori Cauliflower with Mint Chutney at My New Roots

Do you have any especially impressive ways to serve vegetables?

Related: Wowing By Presentation: 10 Eye-Catching Dishes To Impress Your Guests

(Images: My New Roots)

Filed in:
dinner
indian
Roasting
Side Dish
Vegetables
vegetarian