1 cauliflower, medium head, leaves trimmed and bottom cut flat
¼ cup +1 tbsp olive or any other vegetable oil, divided
1 tbsp. Tandoori Char-it
½ tsp kosher salt
Toppings:
½ cup 1% plain yogurt (can use a vegan yogurt option)
2 tsp. Tandoori Char-it
Water
½ tsp lemon zest
1 tbsp lemon juice
1 garlic clove, minced
¼ tsp salt
2 tbsp. chopped toasted pistachios
Cilantro leaves
Directions:
Preheat oven to 425° F, Grease a 9 inch baking dish with 1 tbsp. vegetable oil
In a small bowl, stir in Tandoori Char-it with ¼ tsp salt and remaining ¼ cup oil. Set aside.
Bring a pot of water to a boil. Add the whole cauliflower and cook until tender but firm, 3 to 4 mins.
Drain well, then transfer cauliflower to the prepared baking dish.
Insert the tip of a sharp knife into the top of the cauliflower in a few random places to create crevices. Brush the Tandoori mixture all over the cauliflower and into the crevices. Roast until the cauliflower is brown and tender, about 20-25 mins.
Meanwhile, in a medium bowl, whisk yoghurt, water, lemon zest, lemon juice, garlic and salt. Season with pepper. (Whisk and thin out sauce with extra water to a drizzly consistency).
Drizzle half of yogurt-tandoori mixture over roasted cauliflower. Sprinkle with pistachios and cilantro.
Cut into wedges and serve with remaining sauce.
*Mediterranean Char-it can be substituted instead of Tandoori Char-it. *Pistachios can also be substituted with toasted almonds.
