Tandoori Cauliflower & Vegetables

My friend Tim and I decided to cook dinner instead of always getting carryout. Since I had a cauliflower in the fridge to use up, I went looking for an interesting new recipe and found this one on Gobble. Since their boxes come with some of the items pre-prepped, I had to guess on the amounts.

But then we ended up making tandoori chicken to go along with the vegetables, and decided that having the same seasoning on the whole meal would be a bit much. So instead of all the seasonings, we just went with a couple tablespoons of ginger-garlic paste. The result was super yummy!

1/2 a small cauliflower, cut into florets
1 large sweet potato, diced into 1/2-inch cubes
1 medium red onion, diced
1 broccoli crown, cut into florets
1/2c Green peas
1T ginger garlic paste (equal parts garlic and ginger, pureed with a bit of coconut oil and as much water as necessary to make a paste)
1t cumin
1t coriander
1t ancho chili powder
1/2t turmeric
1/2t fenugreek
1/2t garam masala
1/2t salt

Mix all the spices together in a small bowl. Mix the ginger garlic paste with another tablespoon of oil and toss the veggies (except peas) in it, along with the spice mix.

Spread in a single layer on a walled baking sheet and roast for 12 minutes at 450°. Add the green peas and roast another 5 minutes.

Serve with naan, cilantro chutney & tamarind chutney.

To make a complete vegetarian meal, serve over daal, or add some chickpeas to the vegetables at the beginning of the roasting.

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