Oven-roasted tandoori cauliflower florets; coated in a tangy marinade of cashew nuts, lime, tandoori spices, chilli and coconut oil. Fragrant, finger-licking good and simple to pull off. Vegan and gluten free.
Leaving 2016 with a bang with my last recipe of the year. What a year it’s been; new beginnings and exciting opportunities has meant bucket loads of learning. Reflecting back, I’ll celebrate this year as the year where I took the most risks.
And this tandoori cauliflower recipe is one such example of taking a risk. Commonly, tandoori spices are used to create a marinade with yogurt for meat and poultry in Indian or Pakistani cuisine. I substituted yogurt with cashew nuts to create a creamy and flavourful blend for cauliflower. The risk certainly paid off!
If you’re someone who thinks cauliflower is bland and struggle to find ways to spruce up this head of goodness, well this one’s for you. Lately, I’ve started to experiment with common vegetables that our family eats, in an attempt to find new and creative ways to enjoy them. Enough of steaming them or throwing them raw in salads. And let’s not forget the trusted aloo gobi curry! Trust me, am a fan of all these, but change is always good.
Did you know according to the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index (ANDI), cauliflower ranks among the top 30 powerhouse vegetables? This scores foods based on nutrient content in relation to calorie amount. Consumption of powerhouse fruits and vegetables (PFV) is associated with reduced risk of chronic diseases. This may come as a surprise to some; considering we hear colourful foods are the most nutritious. Oftentimes, many diets advocate avoidance of white or colourless food. I wouldn’t take cauliflower off my grocery list just yet.
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
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