Roasted Tandoori Cauliflower

Baked in a spiced nonfat Greek yogurt and chickpea flour marinade, this cauliflower offers a high-protein, fiber-rich, and flavorful light main dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (about 1.5 lbs) cauliflower florets · 175 kcal in the whole recipe
• 400 g (1 2/3 cups) nonfat Greek yogurt · 244 kcal in the whole recipe
• 30 g (2 tbsp) chickpea flour (besan) · 116 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 2 tbsp (30 g) fresh lemon juice · 7 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 1 tsp (6 g) fresh ginger, grated · 5 kcal in the whole recipe
• 10 g fresh mint leaves, finely chopped · 4 kcal in the whole recipe
• 10 g fresh cilantro, chopped · 2 kcal in the whole recipe
• 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp paprika, 1/2 tsp cumin, and salt

Method

1. Mix 200 g nonfat Greek yogurt, chickpea flour, olive oil, half the lemon juice, ginger, two cloves of minced garlic, garam masala, turmeric, paprika, cumin, and salt in a bowl to prepare the tandoori marinade.

   

2. Coat the cauliflower florets thoroughly with the tandoori marinade and spread them evenly on a baking sheet lined with parchment paper.

   

3. Roast in a preheated oven at 220°C (425°F) for 25-30 minutes until the edges are golden brown and charred.

   

4. Whisk the remaining 200 g nonfat Greek yogurt, fresh mint, cilantro, remaining lemon juice, and one clove of minced garlic with a pinch of salt to create the mint yogurt dip.

   

5. Serve the hot roasted tandoori cauliflower garnished with fresh cilantro alongside the chilled mint yogurt dip.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.