• Yes! A vegan meal with next level taste that satisfies my taste buds | Tandoori Cauliflower

    396 views 1 year ago

    1 Head of cauliflower

    ~For the Tandoori Masala:
    6 dried red chilies
    4 cardamom seeds
    10 cloves
    2-inch piece cinnamon stick
    3 tablespoons cumin seeds
    1 1/2 tablespoons coriander seeds
    1 teaspoon nutmeg, grated
    2 teaspoons turmeric powder
    1/2 teaspoon peppercorns
    1/2 teaspoon dry ginger powder
    1/2 teaspoon garlic powder

    ~For the Tandoori Cauliflower Marinade:
    1 tablespoon ginger-garlic paste
    1/2 cup vegan Greek yogurt
    Juice of 1 lime
    Salt, to taste
    2 tablespoon tandoori masala powder, plus more to taste if you cauliflower size is big)

    ~Yellow Lentil and Safron Cumin Seed Rice:
    2 cups yellow lentils (washed)
    4 cups vegetable stock/water
    2 cups basmati rice, rinsed and drained only once
    2 teaspoons cumin seeds
    1tbs coconut butter
    1/2 tsp saffron
    1/2 tsp turmeric powder
    2 teaspoons salt at the end

    In a blender, grind all the ingredients for the tandoori masala powder. You will have to grind the ingredients to fine powder.

    Rinse cauliflower well.

    In a bowl, whisk the vegan yogurt. Add ginger garlic paste, and tandoori masala powder and then mix well.

    Place the whole cauliflower in a large bowl. Rub the yogurt masala mix all over the cauliflower, including the bottom and the gaps between the florets. The masala has to coat the cauliflower well on all sides. Place in the refrigerator to marinate for minimum an hour. Preheat the oven to 390°F. Grease a baking tray with oil. Place the marinated cauliflower on greased baking tray and bake it in the oven for about 50-60 minutes, depending on the size of the cauliflower. If you are using an extremely small cauliflower, bake it for less time than mentioned. Remove from oven once fully baked. Garnish with coriander leaves, lots of lime juice.

    Yellow Lentil and Safron Cumin Seed Rice:

    Using a large pot, add the butter or coconut oil and warm it up slowly on medium low heat. When the butter is completely melted, add the cumin seeds. Cook until you see the cumin seeds browning, it should take about 3 to 4 minutes. Immediately add lentils saute for 30 sec. Then add stock with the spices. Continue cooking the lentils until tender. About 25 minutes, but may take longer depending on the age of your lentils.

    Add the washed rice, and bring back to a boil.

    Stir, cover pot, reduce heat to low, and cook for 15 minutes.

    Check to make sure the rice is done, add salt, serve.


    Cauliflower is fast becoming a staple in the Plant-Based diet. Whether you're having cauliflower wings, cauliflower rice, cauliflower steaks, mashed cauliflower or even our latest recipe "Tandoori Cauliflower" it's all delicious and nutritious.
    Fights Inflammation.
    Provides High Levels of Vitamins and Minerals (especially important Vitamin C and Vitamin K).
    Improves Digestion and Detoxification.
    Aids in Weight Loss.
    Helps Balance Hormones.
    Preserves Eye Health.
    So you really can't go wrong with adding cauliflower to your diet!

    Turmeric is a delicious spice that is in almost all indian cuisine. It's been known for fighting inflammation, which means it's also helpful for arthritis. It acts as an antioxidant in the body while protecting the heart in various ways.

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