Go Back
+ servings
Whole Roasted Cauliflower served on black cast iron skillet with mint, lemon wedges and green onion garnish.
Print

Whole Roasted Cauliflower - Tandoori Gobhi

Whole Roasted Cauliflower is keto and vegan recipe worthy of dinner centerpiece. Whole cauliflower is quickly steamed in Instantpot or Stovetop and then briefly broiled in the oven. The tangy delicious marinade gives amazing flavors to this beautiful presentation.  
Course dinner
Cuisine American
Keyword keto vegan recipe, tandoori gobhi, Thaksgiving main dish, whole roasted cauliflower
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 194kcal

Ingredients

  • 1 Cauliflower head- medium size clean & rinse well

For seasoning/ marinade:

  • 2 tablespoons Oilve Oil
  • 1 inch Ginger minced
  • 2 cloves of Garlic minced
  • 1 tsp Red Chili Powder - adjust to taste
  • 1 tsp Turmeric Powder
  • 1 tablespoon Garam Masala Powder- adjust to taste
  • 1 tablespoon dried and crushed mint leaves
  • 1 tablespoon rice flour or almond flour for keto version
  • 1 Lemon juiced
  • Himalayan pink salt- adjust to taste
  • Fresh mint leaves lime wedges and green onions for garnish, optional.

Instructions

  • Put 1 cup of water in the IP main container. Select SAUTE on High and bring water to a rolling boil. Cancel Sauté.
  • In the meantime, prepare cauliflower by rinsing under cold water and cut the outer leaves. Place it on the trivet. Carefully insert the trivet in the boiling water. Close the lid . Set the valve to SEALING. Choose Steam mode and select 1 min. Once IP done cooking, wait for 3-5 minutes and release leftover pressure.
  • Lift the trivet handle and take the cauliflower out very gently & carefully. Let it cool down.
  • ( If using stovetop, bring 2 cups of water in stockpot to roaring boil. Put the whole cauliflower on the steamer basket. Let it steam covered for 5 mins. Check the tenderness by simply pressing against thumb against it . It should be firm but tender. Turn off the heat and remove the whole cauliflower from steamer basket. Let it cool down.)
  • * Instructions below are same for either the method used above
  • Meanwhile combine all ingredients under marinade and whisk them well. Add 1 tablespoon of water to make it smooth paste.
  • Gently move the cauliflower to the oven proof sheet. I prefer to use lightly oiled cast iron skillet.
  • Gently slather the marinade paste to entire cauliflower. Use your fingers to spread it evenly and completely. Alternatively you can use the pastry brush.
  • Set the oven to broil setting. Place the skillet of cauliflower under the broiler for about 5 minutes, or until its top gets beautifully golden brown. I highly recommend you put a timer and be nearby watching the oven/ broiler for this step as things can burn very quickly in broiler. Once it's turned crisp golden brown, turn off the oven and carefully take the skillet out.
  • Now CAREFULLY transfer the cooked cauliflower to a serving plate and garnish with a handful of fresh mint leaves, lime wedges. A little drizzle of extra-virgin olive oil will be great too. Enjoy your beautiful delicious creation.

Nutrition

Calories: 194kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 96mg | Fiber: 6g | Sugar: 3g