By In The Kitchen With Stefano Faita

INGREDIENTS

Tandoori Paste
1/3 cup plain yogurt (full-fat)
1 to 2 tbsp. garam masala, to taste
1 to 2 tsp. paprika, to taste
1 garlic clove, chopped
1 green finger chile or jalapeno (optional)
1 tbsp. chopped ginger
2 tbsp. lemon juice or lime juice
1 tsp. brown sugar
1 tbsp. olive oil
Salt and freshly ground pepper, to taste

Whole Roasted Cauliflower
1 medium head cauliflower
Cilantro leaves, for garnishing
1 cup plain yogurt
1/4 cup chopped cilantro or mint
Lemon wedges or lime wedges, for serving

PREPARATION

Tandoori Paste
Combine yogurt, garam masala, paprika, garlic, chile, ginger, lemon juice, brown sugar, olive oil and salt and pepper until blended.

Whole Roasted Cauliflower
Preheat oven to 375 degrees F. Line baking sheet or baking dish with parchment paper.

Remove core from the cauliflower.

Brush or spoon Tandoori Paste onto cauliflower. Transfer to prepared baking dish. Roast until tender, about 1 hour. Garnish with cilantro leaves.

To make an easy yogurt dip: Combine yogurt and chopped cilantro and season with salt and pepper.

Slice roasted cauliflower into wedges and serve with yogurt dip and lemon wedges.

 

Yield: 6 servings.

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