How to make Vegan Tandoori Gobi
For a vegan take on the classic Indian-style recipe, we roasted cauliflowers with a spicy sauce made with soy yogurt, ginger, and garlic.
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All served with a nutritious chickpea salad, for a balanced meal in under 400 calories.
Cauliflowers is a low-calorie vegetable rich in antioxidants.
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Cauliflowers packs fibres, vitamins C and K, minerals, and powerful antioxidants, including the cancer-fighting sulforaphane.
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Mix gram masala, chillies, paprika, turmeric, crushed garlic, lemon juice, grated ginger, and yogurt in a bowl. Then, add cauliflower florets and stir until well coated.
Now, you can marinate the cauliflowers for 1-2 hours or cook them right away. Roast them for 20 minutes at 210°C (410°F) on a grilling rack.
Meanwhile, simmer the quinoa in water for 10 minutes, drain, and set aside. Then, drain and rinse the tinned chickpeas.
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Divide the fresh spinach, chickpeas, and quinoa among serving bowls.
Top with the roasted tandoori cauliflowers, and garnish with fresh cilantro and cracked pepper.
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