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Tandoori Cauliflower/Vegetables
Mince garlic in food processor, add ginger and mince, add onion and mince. Add the next 12 ingredients and puree.
Marinate the cauliflower in a mixture of lemon juice and salt for about half an hour. Then, pour the lemon juice/salt still remaining at the bottom of the marinating bowl into the blender with the pureed spices and blend to mix. This mixture should smell sharp. Pour this tandoori paste over the cauliflower and let it sit for up to two hours. Then, wrap in parchment paper, slathering a lot of the paste over the top before closing it up. Bake at 200 °C in a pre-heated oven for about 20 minutes, until it is almost done. Then, open the parchment paper to let it dry out a bit while it finishes baking. Take it out of the oven when golden brown on top. Garnish and serve.
Variation
You could use other vegetables like potatoes, okra, colorful peppers, tofu etc., instead of cauliflower.
Serves 7-8
Photo credits: Asha Sreedharan
- Indian Curries
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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