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20 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
50 minutes
Total
INGREDIENTS
1 medium cauliflower (about 800 g)
200 g plant-based curd
2 tablespoons tandoori masala
1 tablespoon ginger-garlic paste
2 tablespoons lemon juice
2 tablespoons oil
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
For extra smokiness, you can add a pinch of smoked paprika.
Serve with a side of mint chutney for added flavour.
Instructions
Preheat the oven to 200°C.
Cut the cauliflower into florets and set aside.
In a bowl, mix plant-based curd, tandoori masala, ginger-garlic paste, lemon juice, oil, and salt to make a marinade.
Coat the cauliflower florets with the marinade thoroughly.
Place the marinated cauliflower on a baking tray lined with parchment paper.
Bake in the preheated oven for 25–30 minutes, turning halfway, until charred and cooked through.
Garnish with fresh coriander leaves and serve with lemon wedges.