Oven-Braised Tandoori Cauliflower with Garlic-Spinach Rice & Mint-Lime Sauce

Oven-Braised Tandoori Cauliflower

with Garlic-Spinach Rice & Mint-Lime Sauce

30 MIN
2 Servings
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From the Test Kitchen

The word “tandoori” comes from the word “tandoor,” a type of intensely hot clay oven traditionally used to cook the dish. And though tandoori ovens are great for searing, an oven that hot isn’t really necessary for braises. Because liquids can only get so hot before evaporating, you can get the same tandoori-style results from a conventional oven. And though we’re changing the method, we’re keeping the traditional flavors and braising cauliflower in an intricately-flavored mixture including coconut milk and spices like cumin, coriander and cardamom.

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  • Nutrition
    PER SERVING
  • Calories
    655 Cals (est.)
fresh
ingredients
Oven-Braised Tandoori Cauliflower with Garlic-Spinach Rice & Mint-Lime Sauce
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Peel and mince the garlic. Quarter the limes. 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 marinade:
2 Make the marinade:

In a medium bowl, whisk together the coconut milk, the juice of 2 limewedges, half the honey, half the garlic and all but a pinch of the spice blend; season with salt and pepper.

Braise the cauliflower:
3 Braise the cauliflower:

Place the cauliflower in an oven-safe baking dish. Pour the tandoori sauce over the cauliflower; stir to coat. Bake 25 to 27 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven.

Make the garlic-spinach rice:
4 Make the garlic-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 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, reduce the heat to medium-low and cover. Cook 14 to 16 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Stir in the spinach. Set aside.

Make the mint-lime sauce:
5 Make the mint-lime sauce:

While the cauliflower continues to braise and the rice simmers, roughly chop the cilantro and mint and place in a medium bowl. Add the remaining honey and the juice of 4 lime wedges. Drizzle with olive oil and stir until thoroughly combined. Season with salt and pepper to taste. Set aside.

Plate your dish:
6 Plate your dish:

Divide the garlic-spinach rice and braised cauliflower between 2 bowls. Top with a few spoonfuls of the tandoori sauce from the baking dish. Garnish with the mint-lime sauce and remaining lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Peel and mince the garlic. Quarter the limes. 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 marinade:

In a medium bowl, whisk together the coconut milk, the juice of 2 limewedges, half the honey, half the garlic and all but a pinch of the spice blend; season with salt and pepper.

Make the marinade:
Braise the cauliflower:
3 Braise the cauliflower:

Place the cauliflower in an oven-safe baking dish. Pour the tandoori sauce over the cauliflower; stir to coat. Bake 25 to 27 minutes, or until the cauliflower is tender and lightly browned. Remove from the oven.

4 Make the garlic-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 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, reduce the heat to medium-low and cover. Cook 14 to 16 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Stir in the spinach. Set aside.

Make the garlic-spinach rice:
Make the mint-lime sauce:
5 Make the mint-lime sauce:

While the cauliflower continues to braise and the rice simmers, roughly chop the cilantro and mint and place in a medium bowl. Add the remaining honey and the juice of 4 lime wedges. Drizzle with olive oil and stir until thoroughly combined. Season with salt and pepper to taste. Set aside.

6 Plate your dish:

Divide the garlic-spinach rice and braised cauliflower between 2 bowls. Top with a few spoonfuls of the tandoori sauce from the baking dish. Garnish with the mint-lime sauce and remaining lime wedges. Enjoy!

Plate your dish:
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