Tandoori Cauliflower Bowl with Turmeric Dressing

Are you bored of eating the same Indian subzis and roti or rice? Give this bowl a try for lunch or dinner. I am always trying to incorporate Indian flavors in different and healthier ways. This recipe is just that!

This is one of my favorite ways to prepare cauliflower. What I love about this filling, is that if it leftover, I use it as tacos the next day. The cauliflower preserves well and can be made ahead along with the dressing. For my vegan friends, you ca substitute the yogurt with tahini or coconut yogurt.

Tandoori Cauliflower Bowl with Turmeric Dressing

Ingredients

Dressing:

• 1 Cup Greek Yogurt (Can use Dahi, but strain for 10 minutes before using) (If Vegan you can use 1/2 Cup Tahini or Coconut Yogurt).

• 1/2 Lime, juiced

• 1/4 Cup Mint, finely chopped

• 1/4 Cup Cilantro, finely chopped

• 1 Tsp. Turmeric

• 1-3 Green Chilies (as desired)

• 2-3 Garlic Cloves, crushed

• 1 Tsp. Chaat Masala (I prefer MDH Chunky Chaat Masala)

• 1/2 Tsp. Black Pepper, Freshly Cracked

• Salt to taste

• Water (as needed)

Cauliflower:

• 1 Cauliflower, cut into small florets

• 1 Tbsp. Oil

• 1 Tbsp. Tandoori Masala

• 1. Tsp. Onion Powder

• 1. Tsp. Jeera (Cumin) Powder

• Salt to taste

Bowl (Suggestions):

• Quinoa (or Grain of choice)

• Arugula (or leafy green of choice)

• Cucumber

• Reb Bell Pepper

• Tomato

• Red Onion or Spring Onions

• Cilantro

• Avocado

• Beans i.e. chickpeas, cannellini beans or black beans (for higher protein content)

Directions

1. Preheat your oven to 400 degrees. If using an airfryer, preheat for 375 degrees.

2. In a bowl or container, places your yogurt, lime juice, garlic, green chilies and seasonings. Mix well. add your mint and cilantro and mix again. Taste for salt and spice. Add water if the yogurt is too thick. I prefer to use Greek yogurt because it is higher in protein (I like to make this ahead a refrigerate until I am ready to assemble the bowl.)

3. For the cauliflower, place our cut and washed florets in a large tray or bowl. Coat with oil and the seasonings. You can bake or airfry until cooked. This should take approximately 20-25 minutes depending on the size of your florets. (You can make this ahead of time and reheat in the oven or microwave before assembling your bowl. Also, these are great as tandoori cauliflower tacos.)

4. Cut and prep all your toppings for the bowl. I prefer to use quinoa for my grain. Click here for my quick Instantpot quinoa. You can also add some beans (a great option is air frying your cannellini beans or chickpeas like I have done in my Warm Brussel Sprouts Salad or Crispy Chickpea Fiesta Bowl).

5. Enjoy warm!