Tandoori Cauliflower Bowl (Greek Yogurt Marinade)
Servings: 4 people
- 1 cup (200 g) basmati rice uncooked, or 3 cups (600 g) cooked
- 1 can chickpeas 15 oz / 400 g can – drained and rinsed
- 1 large cauliflower about 2 pounds / 900 g – cut into florets
- ¾ cup (180 g) Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic grated
- 1 tablespoon fresh ginger grated
- 1½ teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 teaspoon salt or more to taste
- ½ cup (1 handful) fresh cilantro chopped
- 1 lemon
- 1 - 2 cups raita or Greek yogurt, for topping
- Season the cauliflower: Preheat the oven to 425°F (220°C).In a large bowl, mix ¾ cup Greek yogurt, 2 tablespoons olive oil, 2 cloves garlic, 1 tablespoon fresh ginger (both grated), 1½ teaspoons ground coriander, 1 teaspoon garam masala, 1 teaspoon sweet paprika, ½ teaspoon ground cumin, ½ teaspoon turmeric, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper, and 1 teaspoon salt.Add 1 large cauliflower cut into florets and toss well until evenly coated. Spread in a single layer on a large sheet pan.
- Add the chickpeas and roast: Toss 1 can chickpeas (drained and rinsed) with a drizzle of olive oil and a pinch of salt, then add them to the sheet pan around the cauliflower.Roast for 25 to 30 minutes, or until the cauliflower is fork-tender and browned around the edges.
- Cook the basmati rice: While the cauliflower roasts, bring a medium pot of lightly salted water to a boil.Add 1 cup basmati rice and simmer gently for about 10 minutes, or until tender. Drain well in a fine-mesh strainer.
- Toss and serve: Add the warm rice to the sheet pan with the cauliflower and chickpeas.Add the cilantro and a generous squeeze of lemon juice. Drizzle with a little more olive oil if you like.Toss well, scraping up the browned yogurt and spices from the pan. Taste and add more salt or lemon juice as needed.Serve warm with plenty of raita or Greek yogurt, plus extra cilantro and lemon wedges.
Substitutions
- Basmati rice → Jasmine rice, brown rice, quinoa, couscous, bulgur, or farro.
- Chickpeas → Extra-firm tofu, white beans, lentils, or edamame.
- Cauliflower → Broccoli; it roasts faster.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or thick dairy-free yogurt.
- Olive oil → Avocado oil.
- Garlic → Omit or use finely chopped chives.
- Fresh ginger → Ground ginger.
- Garam masala → Curry powder; the flavor will differ.
- Sweet paprika → Smoked paprika.
- Red pepper flakes & black pepper → Adjust to taste.
- Salt → Adjust to taste.
- Cilantro → Parsley or mint.
- Lemon → Lime.
- Use thick Greek yogurt: It clings better and browns beautifully.
- Coat every floret: Get the marinade into all those nooks and crannies.
- Cut evenly: Similar-size florets cook at the same rate.
- Don’t crowd the pan: Give the cauliflower and chickpeas room to brown.
- Check for tenderness: The cauliflower is ready when the thicker stems are easily pierced with a fork.
- Season generously: Taste after adding the rice and adjust the salt until the flavors pop.
- Add lemon last: Fresh lemon after roasting keeps the flavor bright.
- Toss on the sheet pan: Scrape up those browned yogurt and spice bits for extra flavor.
- Keep it creamy: Serve with plenty of raita or Greek yogurt, or add extra olive oil and lemon.
- Storage: Refrigerate leftovers airtight and keep the raita separate. Freeze without the raita, thaw overnight, reheat, then add fresh raita or Greek yogurt.
