Tandoori Cauliflower with Cashew-Cilantro Sauce

Ingredients

• 1 cup raw cashews (Soak in boiling water for at least 30 minutes, then drain; do not use roasted cashews.)
• 1 small red onion (Thinly sliced, for quick pickling)
• 0.25 cup fresh lemon juice (Divided between the pickled onions, cauliflower marinade, and sauce)
• 1 tsp granulated sugar (For the pickled onions)
• 2.5 tsp kosher salt (Divided; plus more to taste)
• 2 cup plain whole-milk yogurt (For the cauliflower marinade)
• 6 cloves garlic (Finely grated or minced)
• 2 tbsp fresh ginger (Finely grated)
• 2 tsp ground cumin (For the marinade)
• 2 tsp ground coriander (For the marinade)
• 2 tsp Kashmiri chili powder (A mixture of sweet paprika and cayenne can be substituted)
• 1 tsp ground turmeric (For the marinade)
• 2 tsp garam masala (For the marinade)
• 0.25 cup vegetable oil (For the marinade and roasting)
• 2 heads cauliflower (About 2 pounds each; cut into large wedges with the core intact)
• 1 bunch fresh cilantro (Leaves and tender stems, plus extra for garnish)
• 0.75 cup water (Add to the cashew sauce as needed for blending)
• black pepper (To taste)

Steps

1. 1

   Place the raw cashews in a heatproof bowl, cover them with boiling water, and let them soak for at least 30 minutes, until softened. Drain before blending.

2. 2

   Place the sliced red onion in a small bowl. Add a portion of the lemon juice, the sugar, and a pinch of the salt. Toss thoroughly and set aside to quick-pickle while preparing the cauliflower.

3. 3

   Heat the oven to 475°F (245°C). Line two rimmed baking sheets with parchment or foil, and arrange oven racks in the upper and lower thirds of the oven.

4. 4

   In a large bowl, whisk together the yogurt, garlic, ginger, cumin, coriander, Kashmiri chili powder, turmeric, garam masala, oil, the remaining lemon juice, salt, and black pepper. The mixture should be smooth and vividly colored.

5. 5

   Add the cauliflower wedges to the bowl. Turn and rub the yogurt mixture over all surfaces, including between the florets, so the pieces are thoroughly coated.

6. 6

   Arrange the coated cauliflower in a single layer on the prepared baking sheets, leaving space between the wedges so they roast rather than steam.

7. 7

   Roast for about 25 minutes, then rotate the baking sheets and turn the cauliflower wedges. Continue roasting for 15 to 20 minutes, until the thickest stems are tender when pierced and the marinade is browned and caramelized at the edges.

8. 8

   While the cauliflower roasts, combine the drained cashews, cilantro, water, the remaining lemon juice if available, and a pinch of salt in a blender. Blend until completely smooth, scraping down the sides as needed. Add water a tablespoon at a time if necessary to make a creamy spoonable sauce.

9. 9

   Taste the cashew-cilantro sauce and adjust the salt or lemon juice. It should be creamy, bright, and lightly tangy.

10. 10

    Let the roasted cauliflower cool for several minutes. Transfer it to a serving platter, spoon the cashew-cilantro sauce over or alongside it, and top with the pickled onions and additional cilantro.

Notes

The source states that raw cashews are essential because roasted cashews do not puree smoothly. The recipe is adapted from Meera Sodha's tandoori cauliflower and is suitable as a vegetarian main course or side dish. The source gives a yield of 4–8 servings and approximately 50 minutes of active time plus cooling.

Nutrition per serving

• main
• side dish
• vegetarian
• South Asian
• roasted
• oven-baked
• spicy
• gluten-free