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Natasha Punwani


Creative Cook | Adventurer | Explorer www.extrasauceplease.com ⬅️ recipes 🧡

Happy Diwali to those who celebrate! If you’re looking for a last minute flavorful dish to add to your menu, then don’t hesitate in making this Whole Roasted Tandoori Cauliflower!

Ingredients - Tandoori Cauliflower
* 1 whole cauliflower
* 1/2 cup yogurt
* 2 tbsp Tandoori masala
* Salt
* 1 tsp cumin
* 1 tsp chili powder
* 1 tbsp garlic-ginger paste
* 1 tbsp Olive oil

Ingredients - Chutney Sauce
* Greek yogurt - 1 cup
* 1 bunch mint leaves
* 1/2 bunch coriander leaves
* 1 lemon
* Salt
* Chunky Chaat masala

Ingredients - Tadka
* 2 tbsp oil
* 1.5 tsp mustard seeds
* 1.5 tsp cumin seeds
* Methi (Fenugreek) to garnish

1. Preheat oven to 375 degrees Fahrenheit.
2. Fill a large shallow pot with 1.5 inches of water and bring to a simmer. Place cauliflower in the pot and cover to let the cauliflower steam for about 12 minutes. The cauliflower is done when you can pierce it with a fork without resistance.
3. Combine all the ingredients for the marinade.
4. Take out the cauliflower from the pot, let cool and cover with marinade.
5. Place in oven for 20-25 minutes until it is fork tender and fully cooked.
6. While cauliflower is baking, blend all the ingredients for the yogurt chutney.
7. To make the tadka, heat olive oil over medium to low heat. Add mustard and cumin seeds and let simmer for 1 minute.
8. To plate, pour the yogurt chutney, place the cauliflower on top. Sprinkle methi leaves and garnish with the tadka.

#cauliflower #vegetarian #indianvegetariancooking #diwali #diwalirecipes #glutenfree
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