A whole head of cauliflower is coated in a tandoori-spiced vegan yogurt sauce. Then, it's roasted until tender and golden and served with a green garlic-cilantro infused yogurt sauce. This dish makes a light dinner for two but can also be served as a flavorful appetizer for a group of four.
Recipe inspired by the talented Jamie Oliver
and the lovely My New Roots
*If you're not using a high-speed blender (e.g., Blendtec, Vitamix, etc.), soak cashews in water for 2 hours or boil for 10 minutes to soften.