This is such a quick and simple recipe. Tandoori cauliflower or broccoli goes with chicken, fish and red meat and you can use whatever you wish to flavour it. I am really loving the warmth of spice at the moment so garam masala, cumin, turmeric and a little bit of cinnamon all contribute to making a great spice mix for this dish.
You can choose to make your own spice mix if you are familiar with what mixes work. However, if you are looking for an easy life, I have the solution. Just use your favourite curry powder. I used a mango curry powder that is salt free (this is important as some curry mixes have quite a bit of salt in them. I also tried using my tikka masala spice mix and it worked really well.
- A mix of cauliflower and broccoli florets
- a drizzle of oil – I used sesame oil for flavour but olive works well too
- a teaspoon of curry powder/garam masala
How To Tandoori
This is so simple. Just drizzle your oil in a baking dish and sprinkle your curry powder or spice mix on top. Then dip the leafy head of the veg in the oil. Make sure to coat as much of the head as possible. Spread the veg around the dish so that the surface with curry and oil is on top.
Bake at 180 degrees in a fan oven for about 20-30 minutes (depending on how crunchy you like your veg). I leave mine open to the oven. However, if you cover the cauliflower dish with tinfoil, then your cauliflower will be nice and tender.
Serve these tasty tandoori vegetables with the meat of your choice or make it a vegetarian meal by adding my delicious brussel sprouts with butternut squash.
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