Braised Tandoori Cauliflower with Spinach Rice & Cilantro-Mint Chutney

Braised Tandoori Cauliflower

with Spinach Rice & Cilantro-Mint Chutney

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Cooking in a tandoor—a clay oven traditionally used in India—results in deliciously intense flavors. In our take on tandoori, we’re recreating those flavors at home by oven-braising cauliflower in a complex sauce made with coconut milk and fragrant spices (like coriander, cardamom and turmeric). A bed of spinach and basmati rice is perfect for soaking up the rich flavors of the dish, which we’re topping off with a fresh, bright chutney of cilantro and mint.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Quarter the limes. Peel and mince the garlic. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Pick the cilantro and mint leaves off the stems; discard the stems.

Make the tandoori sauce:
2 Make the tandoori sauce:

In a medium bowl, combine the coconut milk (shaking the can before opening), the juice of 2 lime wedges, half the honey, half the garlic and all but a pinch of the spice blend. Whisk until thoroughly combined; season with salt and pepper to taste.

Braise the cauliflower:
3 Braise the cauliflower:

In a baking dish, combine the cauliflower and tandoori sauce; stir to thoroughly coat. Bake 25 to 27 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork. Remove from the oven.

Make the spinach rice:
4 Make the spinach rice:

While the cauliflower braises, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the remaining garlic and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to medium-low. Simmer 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and add the spinach. Stir until thoroughly combined; season with salt and pepper to taste.

Make the chutney:
5 Make the chutney:

While the rice simmers, transfer the cilantro and mint to a cutting board and roughly chop. Transfer to a medium bowl. Add the remaining honey and the juice of 4 of the remaining lime wedges. Drizzle with olive oil and stir until thoroughly combined; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the spinach rice and braised cauliflower between 2 bowls. Top with a few spoonfuls of the tandoori sauce from the baking dish (you will have extra sauce). Garnish with the chutney. Serve with the remaining lime wedges on the side, if you’d like. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Quarter the limes. Peel and mince the garlic. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Pick the cilantro and mint leaves off the stems; discard the stems.

2 Make the tandoori sauce:

In a medium bowl, combine the coconut milk (shaking the can before opening), the juice of 2 lime wedges, half the honey, half the garlic and all but a pinch of the spice blend. Whisk until thoroughly combined; season with salt and pepper to taste.

Make the tandoori sauce:
Braise the cauliflower:
3 Braise the cauliflower:

In a baking dish, combine the cauliflower and tandoori sauce; stir to thoroughly coat. Bake 25 to 27 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork. Remove from the oven.

4 Make the spinach rice:

While the cauliflower braises, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the remaining garlic and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to medium-low. Simmer 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and add the spinach. Stir until thoroughly combined; season with salt and pepper to taste.

Make the chutney:
5 Make the chutney:

While the rice simmers, transfer the cilantro and mint to a cutting board and roughly chop. Transfer to a medium bowl. Add the remaining honey and the juice of 4 of the remaining lime wedges. Drizzle with olive oil and stir until thoroughly combined; season with salt and pepper to taste.

6 Plate your dish:

Divide the spinach rice and braised cauliflower between 2 bowls. Top with a few spoonfuls of the tandoori sauce from the baking dish (you will have extra sauce). Garnish with the chutney. Serve with the remaining lime wedges on the side, if you’d like. Enjoy!

Plate your dish: