Whole Roasted Tandoori Cauliflower
A vegetarian meal so good even the biggest meat-lovers will be begging for seconds. Crispy on the outside and tender inside, spiced with our zesty & bright Tandoori Masala spice mix.
Ingredients
1 large (or 2 small) heads of cauliflower, large leaves removed
-
1 packet Rumi Spice Tandoori Masala spice mix
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- Fresh lemon wedges and parsley leaves, for serving
Directions
Preheat the oven to 400 degrees.
Grease a baking dish or dutch oven (large enough to hold the cauliflower) with olive oil. Remove the large leaves from the cauliflower and cut a flat base to the cauliflower stands upright.
- In a small bowl, whisk together ¼ cup olive oil, lemon juice, and your Tandoori Masala spice mix. Rub the mixture evenly all over the head(s) of cauliflower.
- Place the cauliflower in the prepared dish and cover with foil.
- Transfer to the oven and bake for about 40 minutes, under fork tender.
- Remove the foil and increase the oven temperature to 450 degrees. Continue baking for 10-15 minutes more, until the top is deep golden brown and crispy.
- Drizzle with a touch more olive oil and serve alongside lemon wedges and parsley, if desired.
