Mediterranean Tandoori Cauliflower Broccoli
Spiced with za’atar and smoked paprika, this Mediterranean Tandoori Cauliflower Broccoli, roasted to golden brown is the perfect fusion of Indian and Mediterranean flavors. Pair it with some homemade pita bread, hasselback potatoes, and dal makhani for a delicious meal!
Ingredients
For Blanching:
- 1 small cauliflower , washed and cut into florets
- 1 small broccoli , washed and cut into florets
- 4 cups water
- 1/2 tsp salt
Marinade:
- 2/3 cup hung curd or greek yogurt
- 2 tbsp olive oil
- 1 tbsp mustard sauce
- 1/2 tsp black salt
- 1/2 tsp turmeric powder
- 1 tsp oregano
- 1 1/2 tsp smoked paprika , or red chili powder
- 1 tbsp za’atar spice blend , see notes for recipe
- 1 tbsp roasted gram flour
- 1 tbsp almond flour
- 1 tbsp ginger garlic paste
- pinch saffron
- salt , to taste
- black pepper , to taste
Other:
- 1 tbsp butter , for brushing
- lemon juice
- chaat masala
- pickled onions , for garnish
Instructions
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Blanching: In a large pan, heat the water and salt and let it come to a boil. Add in the cauliflower and broccoli and let sit for 1 minute and take them out onto a kitchen towel to dry. Make sure not to overcook them, they should still be crunchy.
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Make the marinade: Mix together all of the marinade ingredients in a large bowl. Add in the blanched cauliflower and broccoli and cover with cling wrap. Let it marinate in the fridge for at least 30 minutes. If you don't have za’atar, see recipe notes for making the spice blend.
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Bake: Preheat the oven to 350oF/175oC. Put the broccoli and cauliflower onto skewers and place on a baking tray. Bake for 10-15 minutes until golden brown with a nice char.
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Garnish: Take it out from the oven and brush the cauliflower and broccoli with butter. Garnish with lemon juice and chaat masala. Serve with pickled onions and enjoy!
Recipe Notes
- If you don’t have za’atar spice blend, substitute it with 1 tsp thyme, 1 tsp roughly crushed sesame seeds, 1/2 tsp coriander powder, 1/2 tsp cumin powder.
- You can prepare everything a day before and let it marinate overnight in the refrigerator. Just bake it when you are ready to eat.