TANDOORI CAULIFLOWER
4 servings
Though we usually associate tender chicken and lamb with this famous yogurt-based marinade, cauliflower is a wonderful vegetarian alternative.
Whisk together in a large bowl:
- ½ recipe Tandoori Marinade II
Cut into florets and toss with the marinade in a bowl until well coated:
- 1 large head cauliflower (about 2 pounds)
Allow to sit for at least 15 minutes, or overnight.
Preheat the oven to 500°F. Line a rimmed baking sheet with foil, lightly grease the foil, and spread the cauliflower out in a single layer. Roast until tender and very well browned, about 20 minutes. Serve with:
- Naan
- Cooked basmati rice
- Chopped cilantro