#shorts The Best Whole Roasted Tandoori Cauliflower with Raita

By Ministry of Curry · 75 min

Ingredients

Instructions

1. Add 1 cup of water to the Instant Pot and set a trivet inside. Place the whole cauliflower on the trivet.
2. Mix 2 tsp salt and the turmeric into 2 tablespoons of water and brush it over the cauliflower. Turn it over and pour over any leftover brine.
3. Set the cauliflower back on the trivet stem-side down. Seal the pressure valve, pressure cook for 1 minute, then quick release and open the pot.
4. Mix the marinade ingredients (2 tbsp yogurt, 1 to 3 tsp Kashmiri chili powder, ½ tsp garam masala, ½ tsp cumin, 1 tsp coriander, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp salt, 1 tbsp kasoori methi) in a small bowl.
5. Brush the marinade over the steamed cauliflower, turn it over to coat underneath, then return it to the trivet stem-side down. Brush the remaining 1 tbsp olive oil over it.
6. Preheat the air fryer to 400°F. Air fry the cauliflower at 400°F for 5 minutes. Alternatively, roast in a preheated oven at 400°F for 5 to 10 minutes.
7. For the raita, finely grate the cucumbers and mix with grated garlic, ¼ tsp cumin, 2 tbsp chopped cilantro, ½ tsp salt and the Greek yogurt.
8. Serve the cauliflower on a platter with the raita poured around it, garnished with cilantro, pistachios, pomegranate seeds and pickled onions, with lemon wedges on the side. Cut into ½-inch steaks to serve.

Summarized from Ministry of Curry's video. Watch it for the details.

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