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Tandoori-Style Cauliflower (Tandoori Gobhi)

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 cup)

Ingredients

  • Cauliflower:
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 3 cups water
  • 6 cups cauliflower florets
  • Spice mix:
  • 2 cardamom pods
  • 2 whole cloves
  • 1 (1-inch) cinnamon stick
  • 1 bay leaf
  • Sauce:
  • 1 1/2 teaspoons canola oil
  • 1 1/2 cups chopped white onion
  • 1 tablespoon finely ground blanched almonds (about 1/2 ounce)
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 1/3 cup water
  • 6 tablespoons plain whole milk yogurt
  • Remaining Ingredient:
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 84
  • caloriesfromfat 33 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 3.6 g
  • carbohydrate 12.8 g
  • fiber 4.4 g
  • cholesterol 2 mg
  • iron 1.3 mg
  • sodium 277 mg
  • calcium 70 mg

How to Make It

  1. To prepare cauliflower, bring first 3 ingredients to a boil in a large saucepan. Add cauliflower florets; cover, reduce heat, and simmer 5 minutes or just until tender (do not overcook). Drain.

  2. To prepare spice mix, combine cardamom, cloves, cinnamon, and bay leaf in a medium nonstick skillet; cook over medium heat 2 minutes or until toasted and fragrant. Place mixture in a coffee or spice grinder; process until ground.

  3. To prepare sauce, heat oil in skillet over medium heat. Add onion; sauté 8 minutes or until lightly browned. Stir in cardamom mixture, almonds, and next 5 ingredients (through garlic); cook 2 minutes. Remove from heat; cool slightly.

  4. Preheat oven to 350°.

  5. Place onion mixture and 1/3 cup water in a blender, and process until almost smooth, scraping sides of blender occasionally. Place onion mixture in skillet; gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.

  6. Place cauliflower in a shallow 2-quart baking dish; pour onion mixture over cauliflower, tossing to coat. Bake at 350° for 20 minutes or until thoroughly heated and just beginning to brown. Sprinkle with cilantro.