Whole Tikka Cauliflower by @fitgreenmind

Name: Whole Tikka Cauliflower
Prep time: 15 min
Cook time: 52 min
Total time: 67 min
Yield: 3 servings
Ingredients: 800 g Cauliflower whole; 180 ml Vegan Yogurt unsweetened, for the marinade, for the green sauce; 30 g Tomato Paste; 2 g Garam Masala; 3 g + 0.5 tsp Cumin for the marinade, for the green sauce; 2 g Ground Coriander; 1 g Ginger; 5 g Salt to taste; 15 ml Oil; 30 g Cilantro a bunch, for the green sauce; 15 ml Lime juice of; 1 g Chili Powder; 5 ml Maple Syrup

1h7

3 servings

🥦

800 g

Cauliflower

🥣

180 ml

Vegan yogurt

🍅

30 g

Tomato paste

🍛

2 g

Garam masala

🫙

3 g + 0.5 tsp

Cumin

🫙

2 g

Ground coriander

🫚

1 g

Ginger

🧂

5 g

Salt

🫗

15 ml

Oil

🌿

30 g

Cilantro

🍋

15 ml

Lime

🌶️

1 g

Chili powder

🍁

5 ml

Maple syrup

Boil
- salt
Bring a large pot of salted water to a boil.
Boil
- cauliflower
Boil the whole cauliflower in the salted water for 6 to 7 minutes.
Drain
- cauliflower
Drain the cauliflower in a colander.
Step
- cauliflower
Leave the drained cauliflower to steam-dry while preparing the marinade.
Preheat
Preheat the oven to 225°C / 437°F.
Add
- unsweetened vegan yogurt
- tomato paste
Add 4 tbsp unsweetened vegan yogurt and 2 tbsp tomato paste to a mixing bowl.
Add
- garam masala
Add 1 tsp garam masala and 1 tsp ground cumin to the bowl.
Add
- ground coriander
- ground ginger
Add 1 tsp ground coriander and 1/2 tsp ground ginger to the bowl.
Add
- salt
- vegetable oil
Add salt to taste and 1 tbsp vegetable oil to the marinade.
Stir
- unsweetened vegan yogurt
- tomato paste
- garam masala
Stir the marinade until smooth and evenly combined.
Place
- cauliflower
Place the cauliflower on the baking tray.
Brush
- cauliflower
- unsweetened vegan yogurt
- tomato paste
Brush the entire cauliflower with the prepared marinade, coating it completely.
Bake
- cauliflower
Bake the coated cauliflower at 225°C / 437°F for 45 minutes.
Add
- fresh cilantro
- lime juice
Add the cilantro and juice from 1/2 lime to the blender.
Add
- ground cumin
Add 1/2 tsp ground cumin and 1/2 tsp chili powder to the blender.
Add
- maple syrup
- unsweetened vegan yogurt
Add 1 tsp maple syrup and the remaining 4 tbsp unsweetened vegan yogurt to the blender.
Blend
- fresh cilantro
- lime juice
- ground cumin
Blend the green sauce until completely smooth and creamy.
Transfer
- cauliflower
Transfer the roasted cauliflower to a serving plate.
Serve
- cauliflower
- fresh cilantro
- lime juice
Serve the whole tikka cauliflower with the green yogurt sauce.

Whole Tikka Cauliflower by @fitgreenmind

1h7

3 servings

🥦

800 g

Cauliflower

🥣

180 ml

Vegan yogurt

🍅

30 g

Tomato paste

🍛

2 g

Garam masala

🫙

3 g + 0.5 tsp

Cumin

🫙

2 g

Ground coriander

🫚

1 g

Ginger

🧂

5 g

Salt

🫗

15 ml

Oil

🌿

30 g

Cilantro

🍋

15 ml

Lime

🌶️

1 g

Chili powder

🍁

5 ml

Maple syrup

Preparation Steps

Step 1/19
Bring a large pot of salted water to a boil.
🧂salt
🍲large pot
Step 2/19
Boil the whole cauliflower in the salted water for 6 to 7 minutes.
🥦cauliflower
🍲large pot
Step 3/19
Drain the cauliflower in a colander.
🥦cauliflower
🧺colander
Step 4/19
Leave the drained cauliflower to steam-dry while preparing the marinade.
🥦cauliflower
🧺colander
Step 5/19
Preheat the oven to 225°C / 437°F.
Step 6/19
Add 4 tbsp unsweetened vegan yogurt and 2 tbsp tomato paste to a mixing bowl.
🥣unsweetened vegan yogurt
🍅tomato paste
🥣mixing bowl
🥄measuring spoons
Step 7/19
Add 1 tsp garam masala and 1 tsp ground cumin to the bowl.
🍛garam masala
🫙ground cumin
🥣mixing bowl
🥄measuring spoons
Step 8/19
Add 1 tsp ground coriander and 1/2 tsp ground ginger to the bowl.
🫙ground coriander
🫚ground ginger
🥣mixing bowl
🥄measuring spoons
Step 9/19
Add salt to taste and 1 tbsp vegetable oil to the marinade.
🧂salt
🫗vegetable oil
🥣mixing bowl
🥄measuring spoons
Step 10/19
Stir the marinade until smooth and evenly combined.
🥣unsweetened vegan yogurt
🍅tomato paste
🍛garam masala
🫙ground cumin
🫙ground coriander
🫚ground ginger
🧂salt
🫗vegetable oil
🥣mixing bowl
Step 11/19
Place the cauliflower on the baking tray.
🥦cauliflower
🍳baking tray
Step 12/19
Brush the entire cauliflower with the prepared marinade, coating it completely.
🥦cauliflower
🥣unsweetened vegan yogurt
🍅tomato paste
🍛garam masala
🫙ground cumin
🫙ground coriander
🫚ground ginger
🧂salt
🫗vegetable oil
🖌️basting brush
🍳baking tray
Step 13/19
Bake the coated cauliflower at 225°C / 437°F for 45 minutes.
🥦cauliflower
🍳baking tray
Step 14/19
Add the cilantro and juice from 1/2 lime to the blender.
🌿fresh cilantro
🍋lime juice
🥄measuring spoons
Step 15/19
Add 1/2 tsp ground cumin and 1/2 tsp chili powder to the blender.
🫙ground cumin
🌶️chili powder
🥄measuring spoons
Step 16/19
Add 1 tsp maple syrup and the remaining 4 tbsp unsweetened vegan yogurt to the blender.
🍁maple syrup
🥣unsweetened vegan yogurt
🥄measuring spoons
Step 17/19
Blend the green sauce until completely smooth and creamy.
🌿fresh cilantro
🍋lime juice
🫙ground cumin
🌶️chili powder
🍁maple syrup
🥣unsweetened vegan yogurt
Step 18/19
Transfer the roasted cauliflower to a serving plate.
🥦cauliflower
🍳baking tray
Step 19/19
Serve the whole tikka cauliflower with the green yogurt sauce.
🥦cauliflower
🌿fresh cilantro
🍋lime juice
🫙ground cumin
🌶️chili powder
🍁maple syrup
🥣unsweetened vegan yogurt
🔪knife
🪵cutting board

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Seasonings, Sweeteners

Ingredients

Cauliflower, Vegan yogurt, Tomato paste, Garam masala, Cumin, Ground coriander, Ginger, Salt, Oil, Cilantro, Lime, Chili powder, Maple syrup

Notes

Cauliflower (whole), Vegan yogurt (unsweetened, for the marinade, for the green sauce), Cumin (for the marinade, for the green sauce), Salt (to taste), Cilantro (a bunch, for the green sauce), Lime (juice of)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

220 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 31g, Fiber: 11g, Sugars: 13g, Fat: 9g, Saturated fat: 1.2g

Nutritional Information

Minerals

Potassium: 720mg, Calcium: 95mg, Iron: 2.4mg, Magnesium: 65mg, Sodium: 390mg

Vitamins

Vitamin C: 105mg, Vitamin K: 28mcg, Folate: 105mcg, Vitamin B6: 0.35mg

Preparation

Time Information

Preparation

15 minutes

Cooking

52 minutes

Overall

1 hour 7 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

large pot, colander, mixing bowl, measuring spoons, basting brush, baking tray, knife, cutting board

Appliances

Oven, Blender, Stove

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Weeknight meal, Meatless Monday

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Tender, Creamy, Roasted, Velvety

Flavors

Spiced, Savory, Tangy, Herbaceous, Mildly spicy, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store cauliflower and green sauce separately,Use airtight containers,Reheat cauliflower in the oven), freezer : 2 months (Freeze cooked cauliflower in an airtight freezer-safe container,Do not freeze the yogurt sauce for best texture,Thaw overnight in the refrigerator before reheating)

800 g

Cauliflower

180 ml

Vegan yogurt

30 g

Tomato paste

2 g

Garam masala

3 g + 0.5 tsp

Cumin

2 g

Ground coriander

1 g

Ginger

5 g

Salt

15 ml

Oil

30 g

Cilantro

15 ml

Lime

1 g

Chili powder

5 ml

Maple syrup

800 g

Cauliflower

180 ml

Vegan yogurt

30 g

Tomato paste

2 g

Garam masala

3 g + 0.5 tsp

Cumin

2 g

Ground coriander

1 g

Ginger

5 g

Salt

15 ml

Oil

30 g

Cilantro

15 ml

Lime

1 g

Chili powder

5 ml

Maple syrup

Preparation Steps

Step 1/19

Step 2/19

Step 3/19

Step 4/19

Step 5/19

Step 6/19

Step 7/19

Step 8/19

Step 9/19

Step 10/19

Step 11/19

Step 12/19

Step 13/19

Step 14/19

Step 15/19

Step 16/19

Step 17/19

Step 18/19

Step 19/19

Composition

Preparation

Type

Origin

Various