Tandoori Cauliflowers in a roasted vegetable sauce
Do you have 10+10 minutes to completely blowaway your brood with this super easy, and extremely delicious dish. It will become one of the quickest dishes you have made and probably one of the tastiest. Roasted tandoori cauliflowers tossed in a roasted vegetable gravy.
Servings: 4
Ingredients
- 2 cups Cauliflower florets
- 2 tbsps Tandoori seasoning
- 1 Onion red (large) chopped coarsely
- 2 Green Peppers
- 10 Cherry Tomatoes
- 3 pods Garlic
- 3 Green Chillies
- 2 cups Milk Almond milk works well
- 4 tbsps Oil
Seasoning Spices - cumin seeds, black cumin (badi jeera), fennel seeds, onion seeds (kalonji), Caraway seeds (Ajwain)
Instructions
- Take a cookie sheet, spread the onions, green peppers, tomatoes, garlic and green chillies with 1 tbsp of oil, broil at 425 degrees hot oven for 10 minutes to get a nice char
- Take a 2nd cookie sheet, add 2 tbsps oil, 2 tbsps Tandoori seasoning powder and toss the cauliflower until coated, roast in a hot oven at 425 degrees for 10 minutes, rotating once in between
- While the cauliflowers are roasting, cool-off the roasted vegetables, blend to a smooth paste in a blender
- Cool and blend to a smooth puree
- Start a large wok, add 1 tbsp oil, add all 5 spices, fry lightly
- Add the blended puree and fry on low flame for 2 minutes
- Add the milk and bring to very soft boil, salt to taste
- Add the roasted cauliflowers and toss to coat well
- Tandoori cauliflowers are ready to serve!