This tandoori gobhi (cauliflower) has warm spicy Indian flavours blended with a Mediterranean twist. Ideal for quick summer meals as it is enriched with the freshness of mint, pomegranate and cool yogurt.
Watch the video recipe:
What you need-
Salt (I love using Himalayan pink salt)
Pepper (freshly cracked, purchase here)
4 tbsp chickpea flour (besan)
½ cup cashew nuts
3 garlic cloves
1.5 tbsp grated ginger
3 tbsp vegetable oil
300 gms plain yogurt
Pinch of chilly powder
3 tsp garam masala
3 tsp cumin powder
Handful of chopped mint leaves
Putting it all together-
Cut the cauliflower into large chunks. Bring a pot of water to boil, add 1 tsp salt and the cauliflower. Boil for a minute and drain.
Dry roast the chickpea flour in a frying pan (I recommend this one). Keep stirring till darkened. Take off heat.
Blend the cashews, garlic, ginger, oil and half the yogurt.
Stir in the remaining yogurt, spices, salt and chickpea flour. Taste and adjust.
Combine with cauliflower in a bowl and leave for 20 mins if possible
Preheat the oven to 200 C. Oil an oven rack and heat. Place cauliflower on the hot rack. Cook for 20-25 mins till charred and tender inside.
Garnish with fresh mint, squeeze of lime and serve with pomegranate yogurt.
More easy Indian recipes to try:
1. Moong Stir Fry
2. Chicken Tikka Wraps
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