Tandoori Roasted Cauliflower with a Creamy Mint Sauce
I will do make anything with a fun spice mix…ANYTHING! Tandoori just so happens to be some of my favorite flavors mixed together and simply added to coconut milk + brushed on whatever veggies you want before roasting and you have a ridiculously easy, tastebud-pleasing meal. I actually made a ton of leftovers to put into raw coconut wraps (with a little Harissa, golden raisins, raw greens like baby arugula, and some hemp hearts- MUST try) and I had some for breakfast too! It was a tandoori-tasty week!
I love, love, love using cauliflower as a “meat replacement” because it is not soy and it is filling like heavy proteins can be.
What you will need for the cauliflower:
- 1/2 head each color cauliflower or 1 1/2 small heads of white cauliflower (cruciferous veg = yay for your health)
- 6 garlic cloves, minced
- 2 TB ginger, minced
- 2 TB APL Tandoori Spice Mix (1/2 tsp cayenne, 1 tsp cardamom, 1/2 TB paprika, 1/2 TB turmeric, 1/2 TB cinnamon, 1/2 tsp ground cloves, 1/4 tsp nutmeg, 1/2 TB coriander, 1 TB cumin, 1 tsp mineral salt – all mixed together)
- 1 lemon, juiced
- 2 tsp mineral salt, Himalayan crystal salt is our fave
- 1/2 cup full fat coconut milk (refrigerated the night/day before)
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the cauliflower into smaller florets and set aside. In a medium bowl, mix together the spice mix and then mix that with the garlic, ginger, lemon, mineral salt, and coconut milk. Brush this all over the cauliflower and then bake it for 40-45 minutes or until when forked, it is tender.
For the mint sauce:
- 1/8 cup full fat coconut milk or veganaise
- 1/2 cup cilantro, coarsely chopped
- 1 cup mint leaves, coarsely chopped
- 1/2 lime, juiced
- 1 tsp red pepper flakes
- 1/2 shallot, minced
- 1/2 tsp coconut nectar
- mineral salt, to taste
Just blend + enjoy!