Whole Roasted Cauliflower

This Whole Roasted Cauliflower is for sure a crowd-pleaser that you should try for your next get-
together. This is going to be the center piece of your serving table full of food and drinks! I prepared this during the Thanksgiving Day, just to imitate the whole roasted turkey culture here.

Important is to get a clean and fresh whole Cauliflower. Everything else depends on the flavor of the marinade. This recipe uses a marinade that has strong Indian spice flavors. Best when served with green chutney, you may serve this with any other side dish, dips, etc.,

Ingredients:

Cauliflower – 1 medium sized

Oil – 2 teaspoons
Kashmiri Red Chili Powder – 1/4 teaspoon
Green Chili Paste – 1/4 teaspoon
Salt – 1/4 teaspoon

For Marinade:

Thick Yogurt – 1/2 cup
Kashmiri Red Chili Powder – 1 1/2  teaspoons (adjust according to taste)
Tomato Powder – 2 teaspoons
Ginger Garlic Paste – 1 teaspoon
Kasoori Methi, powdered – 1 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Turmeric Powder – 1/8 teaspoon
Sugar – 1/2 teaspoon
Tandoori Barbeque Masala powder – 2 teaspoons
Dry Mango Powder – 1/2 teaspoon
Chaat Masala – 1 teaspoon
Salt –  1 1/2 teaspoons (adjust according to taste)

To Serve:

Red Onion, thinly sliced – 1 cup
Cilantro/Coriander leaves, chopped – 1/4 cup
Dried Cranberries – 1/2 cup
Green Chutney – to serve (Recipe click here)

Method:

Preparing the Cauliflower:

1. Remove all the leaves and extra stem under the cauliflower. Wash it under running water.
2. Heat a large pot of water. Add 1 teaspoon turmeric powder and 2 teaspoons salt.
3. Soak the cauliflower in this water for 30 minutes.
4. Wash the cauliflower under running water 4-5 times.
5. Now place the cauliflower on a cooling rack/mesh plate to let all the water drain off.
   

1. Mix all the ingredients mentioned for marinade until well combined. The yogurt must be thick or you can use hung curd instead.