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Looks good, NaturalBornWoman! I made the spicy whole roasted cauliflower about a month ago. It turned out great, but it was a little too spicy. The next time I make it, I am going to concoct my own seasonings. This is the one I made:
Looks good, NaturalBornWoman! I made the spicy whole roasted cauliflower about a month ago. It turned out great, but it was a little too spicy. The next time I make it, I am going to concoct my own seasonings. This is the one I made:
Here's my current favorite whole roasted with Indian spices:
Tandoori Cauliflower w/Quinoa
Ingredients
For the Tandoori cauliflower:
•1 teaspoon grapeseed oil (or any cooking oil with a high smoke
point)
•1 medium head cauliflower
•1 cup greek yogurt
•1 tablespoon garam masala
•1 tablespoon sweet paprika
•1 teaspoon ground coriander
•1 teaspoon ground cumin
•1 teaspoon ground turmeric
•1/2 teaspoon cayenne pepper
•2 tablespoons fresh lemon juice
•2 tablespoons fresh minced ginger
•4 medium garlic cloves, minced
•1 teaspoon kosher salt
For the Indian-spiced quinoa:
•1 1/2 cups uncooked quinoa
•3 cups water
•1 (3-inch) stick cinnamon
•2 whole cardamom pods
•2 whole cloves
•3 tablespoons coconut oil
•1 medium onion, diced
•1/2 teaspoon mustard seeds
•1/4 teaspoon crushed red pepper flakes
•2 medium cloves garlic, minced
•1 teaspoon ground cumin
•1/2 teaspoon ground turmeric
•Salt to taste
For the yogurt sauce:
•1/2 cup leftover yogurt marinade
•1/2 cup greek yogurt
•1 tablespoon freshly squeezed lemon juice
Optional garnish:
•Handful of cilantro, chopped
Instructions
1.Preheat oven to 400ºF. Rub the center of a baking sheet with oil (where you will set the cauliflower).
2.Remove the green leaves from the cauliflower and cut off the bottom of the stem so that it has a flat base. Rinse well and dry. Set the cauliflower on the baking sheet.
3.Add yogurt to a small bowl and whisk in the spices, lemon juice, ginger, garlic, and salt. Brush 1/2 cup of the yogurt marinade over the head of cauliflower, completely covering all except the flat bottom.
4.Bake for 30-40 minutes, or until easily pierced with a fork. Remove from the oven and let sit for 10 minutes to cool.
5.Meanwhile, make the Indian-spiced quinoa. Rinse quinoa well under cool water to remove the natural soapy-tasting residue. Add to a medium saucepan along with the water, cinnamon stick, cardamom, and cloves. (Note: For easier retrieval later on, tie the cardamom and cloves into a cheesecloth pouch before adding.) Bring to a boil over medium-high heat, then reduce to a simmer and cover. Simmer for 15-20 minutes until tender and fluffy. Remove from heat and let the quinoa sit, covered, for 5 minutes. Remove the spices.
6.In a large saute pan, melt the coconut oil over medium heat. Add the onion, mustard seeds, and red pepper flakes. Cook, stirring occasionally, until onion has softened, about 6-7 minutes. Add the garlic and cumin and cook, stirring, for another minute. Add the quinoa and sprinkle the turmeric over the top. Stir until all of the ingredients are combined and quinoa is heated through, then season with salt to taste and remove from heat.
7.To make the yogurt sauce, stir the 1/2 cup yogurt and 1 tablespoon lemon juice into the remaining yogurt marinade. Chill until ready to serve.
8.To serve, cut the cauliflower into four or six wedges. Place a scoop of Indian-spiced quinoa on a plate and top with a wedge of cauliflower. Drizzle with yogurt sauce or serve the sauce alongside.
Sprinkle chopped cilantro over the top, if using.
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Looks good, NaturalBornWoman! I made the spicy whole roasted cauliflower about a month ago. It turned out great, but it was a little too spicy. The next time I make it, I am going to concoct my own seasonings. This is the one I made:
Here's my current favorite whole roasted with Indian spices:
Tandoori Cauliflower w/Quinoa
IngredientsFor the Tandoori cauliflower:
•1 teaspoon grapeseed oil (or any cooking oil with a high smokepoint)
•1 medium head cauliflower
•1 cup greek yogurt
•1 tablespoon garam masala
•1 tablespoon sweet paprika
•1 teaspoon ground coriander
•1 teaspoon ground cumin
•1 teaspoon ground turmeric
•1/2 teaspoon cayenne pepper
•2 tablespoons fresh lemon juice
•2 tablespoons fresh minced ginger
•4 medium garlic cloves, minced
•1 teaspoon kosher saltFor the Indian-spiced quinoa:
•1 1/2 cups uncooked quinoa
•3 cups water
•1 (3-inch) stick cinnamon
•2 whole cardamom pods
•2 whole cloves
•3 tablespoons coconut oil
•1 medium onion, diced
•1/2 teaspoon mustard seeds
•1/4 teaspoon crushed red pepper flakes
•2 medium cloves garlic, minced
•1 teaspoon ground cumin
•1/2 teaspoon ground turmeric
•Salt to tasteFor the yogurt sauce:
•1/2 cup leftover yogurt marinade
•1/2 cup greek yogurt
•1 tablespoon freshly squeezed lemon juiceOptional garnish:
•Handful of cilantro, choppedInstructions
1.Preheat oven to 400ºF. Rub the center of a baking sheet with oil (where you will set the cauliflower).
2.Remove the green leaves from the cauliflower and cut off the bottom of the stem so that it has a flat base. Rinse well and dry. Set the cauliflower on the baking sheet.3.Add yogurt to a small bowl and whisk in the spices, lemon juice, ginger, garlic, and salt. Brush 1/2 cup of the yogurt marinade over the head of cauliflower, completely covering all except the flat bottom.
4.Bake for 30-40 minutes, or until easily pierced with a fork. Remove from the oven and let sit for 10 minutes to cool.5.Meanwhile, make the Indian-spiced quinoa. Rinse quinoa well under cool water to remove the natural soapy-tasting residue. Add to a medium saucepan along with the water, cinnamon stick, cardamom, and cloves. (Note: For easier retrieval later on, tie the cardamom and cloves into a cheesecloth pouch before adding.) Bring to a boil over medium-high heat, then reduce to a simmer and cover. Simmer for 15-20 minutes until tender and fluffy. Remove from heat and let the quinoa sit, covered, for 5 minutes. Remove the spices.
6.In a large saute pan, melt the coconut oil over medium heat. Add the onion, mustard seeds, and red pepper flakes. Cook, stirring occasionally, until onion has softened, about 6-7 minutes. Add the garlic and cumin and cook, stirring, for another minute. Add the quinoa and sprinkle the turmeric over the top. Stir until all of the ingredients are combined and quinoa is heated through, then season with salt to taste and remove from heat.
7.To make the yogurt sauce, stir the 1/2 cup yogurt and 1 tablespoon lemon juice into the remaining yogurt marinade. Chill until ready to serve.8.To serve, cut the cauliflower into four or six wedges. Place a scoop of Indian-spiced quinoa on a plate and top with a wedge of cauliflower. Drizzle with yogurt sauce or serve the sauce alongside.
Sprinkle chopped cilantro over the top, if using.
<h1>
Oh...these recipes sound and look so good. Thanks for posting them. 
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