The past few years, we’ve seen Cauliflower being sold as the new superfood. Amazing Pizza bases and what not. Some days though, I just want wholesome, crisp veggies with a kick. Enter tandoori cauliflower. I started making this in the traditional oven/grill, a couple of years ago. This time I tried it in the air fryer. Both results are equally delicious!
Tips: For best results, use thicker yogurt and lightly roasted fennel, sesame. From past posts, I often use a variation of TCRG** spice mix (powdered turmeric, coriander red chili, garam masala). Spice level can be adjusted to make it kid-friendly.
To make it a complete meal, I made quinoa pulao in the IP and a batch of easy cooling Tzatziki, as a side. Makes for a great patio meal.
(In the colder weather, I’ve made Tahini on the side, too)
Let me know how you like it and don’t forget to tag
#theflavorstation #crispy#creative#aromatic#plantbasedrecipes#fusionfood#healthyfood#instantpot#airfryer
#easycooking#highprotein#vegetarian#vegetarianrecipes
Ingredients
Tandoori Cauliflower Marinade
2 cups cauliflower florets
2 cups yogurt
1 Tbsp oil
TCRG spice mix
1 TBSP diced garlic
1 Tbsp each of fennel, sesame seeds
salt to taste
Tzatziki
4 cups Yogurt
1 large lemon (juice)
1 Tbsp powdered garlic
1/4 cup sliced cucumber
1 cup chopped parsley/cilantro
salt to taste
Quinoa Pulao
1 cup each: red, white quinoa
1 cup rice
Turmeric (optional)
salt to taste
Recipe
In a mixing bowl, whisk yogurt and mix all the marinade seasoning.
Add caulifower florets, coat well.
Roast the quinoa, rice on Saute mode in the IP. Then add water, turmeric and salt. 10 mins manual, NPR.
In the meantime, like the air fryer with parchment paper to prevent drips, place the marinated florets in.
Set air fryer for 15 mins at 370F. Flip midway.
For the Tzatziki, whisk yogurt in a mixing bowl, and mix the other ingredients, as listed above.
Enjoy the platter with a side of thick-cut tomato and red onion!
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