Angry Cauliflower
- 20m Prep Time
- 1h 0mCook Time
- 8h Ready In
A whole roasted cauliflower marinated in a spicy yogurt mixture, inspired by Mowgli Street Food's Angry Bird. The cauliflower becomes soft and fiery, perfect served with salad and raita.
Ingredients
- 400 g Greek yogurt
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 9.86 ml ground cumin
- 9.86 ml ground coriander
- 2.46 ml ground cinnamon
- 4.93 ml Kashmiri chilli powder
- 29.6 ml tandoori masala
- 5 fresh ginger peeled and finely chopped or grated
- 3 clove garlic finely chopped or grated
- 7.39 ml salt
- 0.5 lemon juiced
- 29.6 ml vegetable oil
- 1 whole baby cauliflower
- fresh green salad
- Spinach Raita
Nutrition (per serving, estimated)
Estimated based off 8 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 222 mg
- Iron: 2.69 mg
- Magnesium: 34.1 mg
- Phosphorus: 167 mg
- Potassium: 504 mg
- Zinc: 1.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 g Greek yogurt
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 9.86 ml ground cumin
- 9.86 ml ground coriander
- 2.46 ml ground cinnamon
- 4.93 ml Kashmiri chilli powder
- 29.6 ml tandoori masala
- 7.39 ml salt
- 29.6 ml vegetable oil
- 1 whole baby cauliflower
- fresh green salad
- Spinach Raita
Prepare
- 5 fresh ginger, peeled and finely chopped or grated
- 3 clove garlic, finely chopped or grated
- Juice 0.5 lemon
Let's Cook
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Step 1.
In a large mixing bowl, combine the Greek yogurt, ground turmeric, chilli powder, ground cumin, ground coriander, ground cinnamon, Kashmiri chilli powder, tandoori masala, finely chopped or grated ginger, finely chopped or grated garlic, salt, lemon juice, and vegetable oil. Mix well and taste for seasoning, adjusting salt or spices if needed.
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Step 2.
Using a sharp knife, make deep cuts all over the surface of the whole baby cauliflower, ensuring the marinade can penetrate. Add the cauliflower to the bowl and use your hands to rub the marinade into all the cuts and over the entire surface. Cover the bowl with plastic wrap or a lid and refrigerate overnight, or for at least 8 hours, to allow the flavors to infuse.
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Step 3.
When ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Line a baking sheet with baking parchment.
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Step 4.
Place the marinated cauliflower on the prepared baking sheet. Roast in the preheated oven for 45 minutes to 1 hour, until the cauliflower is cooked through and tender. To test, insert a sharp knife or skewer into the center; it should slide in easily with no resistance. The exterior should be slightly charred and the marinade set.
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Step 5.
Serve the roasted cauliflower whole or sliced, accompanied by a fresh green salad or Indian Green Chopped Salad and Spinach Raita.