How to make Vegan Tandoori Gobi

BY FOODACIOUSLY

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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.

quick
dairyfree
glutenfree
vegan
lowfat
fibrerich
Did you know?

Cauliflowers is a low-calorie vegetable rich in antioxidants.

Step 1

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.

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Step 2

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.

Step 3

Meanwhile, simmer the quinoa in water for 10 minutes, drain, and set aside. Then, drain and rinse the tinned chickpeas.

Step 4Part 1

Divide the fresh spinach, chickpeas, and quinoa among serving bowls.

Step 4Part 2

Top with the roasted tandoori cauliflowers, and garnish with fresh cilantro and cracked pepper.

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