So I realize that this is the second time in a row where I devote an entire post to a whole-roasted vegetable. But, trust me, this is SO worth it. Have you ever whole roasted a cauliflower? If you haven’t, you pretty much have to do it. Like, right now. It’s so easy, so tasty… and SO pretty! I mean, look at this! Use a pre-blended spice mix and this meal comes together in literally ONE minute. Is that even possible? Yes. Yes it is.
Please note that the nutritional yeast is a must! There’s really nothing like it. If you haven’t yet used nooch, now’s the time to start. Not only does it make the texture of the marinade absolutely perfect, but it also creates this whole new dimension of flavour – a nice umami taste that you simply can’t get by using anything else.
Alright, are you ready to rock your socks off?
Let’s go! Roast that cauliflower and impress the world! Oh, and you don’t even have to mention that it’s vegan. It’s just a nice little added bonus!
Vegan Whole Roasted Tandoori Cauliflower
an original recipe by allison sklar
1 large cauliflower
1/2 cup nutritional yeast flakes
2 tbsp tandoori masala spice mix (or garam masala + 1 tsp garlic powder + 1/2 tsp lemon juice)
1 tbsp olive oil
1 to 2 tbsp water (more or less, adjust for consistency!)
Preheat oven to 375°F. Line baking tray with parchment paper.
Trim bottom of cauliflower so it rests upright on baking sheet.
Mix together nutritional yeast, tandoori seasoning, oil and water. Whisk until it forms a smooth paste. Add more water if needed, a few drops at a time, careful not to add too much.
Rub paste all over cauliflower, covering it completely.
Roast for 45 minutes, until tender. Let sit 5 minutes before slicing.
Garnish with torn fresh cilantro.