🌟 Golden Tandoori Gobi with Cashew Cream & Pomegranate Jewel

A haute vegan take on Indian-spiced cauliflower that eats like a main. More easy vegan recipes for healthy vegan meals ahead…

🌶️ Flavor Matrix

• Smoky-Charred (tandoori-spiced crust)
• Creamy-Cool (turmeric-kissed cashew raita)
• Crunchy-Sweet (pomegranate + sev noodles)
• Herbal Lift (chaat masala + micro mint)

🛒 Ingredients (Serves 4 as shareable small plates)

For the Cauliflower:

• 1 large head cauliflower (cut into 2″ thick “steaks” + florets)
• ¼ cup vegan yogurt (coconut or almond-based)
• 2 tbsp tandoori masala (look for no red dye brands)
• 1 tbsp kashmiri chili powder (for color, not heat)
• 1 tsp amchur (dry mango powder)
• 2 tbsp mustard oil (or sub avocado oil + ½ tsp mustard seeds)

For the Cashew Raita:

• ½ cup raw cashews (soaked 2+ hours)
• ¼ cup coconut water
• 1 tsp turmeric
• ½ cucumber, deseeded & grated
• 1 tbsp lemon juice

For the Chaat Garnish:

• ¼ cup pomegranate arils
• 2 tbsp sev noodles (or crushed papdi)
• 1 tsp chaat masala
• Micro mint or cilantro leaves

👨‍🍳 Precision Technique

1. Marinate & Char

1. Whisk yogurt with tandoori masala, chili powder, amchur, and 1 tbsp oil.
2. Coat cauliflower steaks/florets (get into crevices!) and marinate 20 mins.
3. Heat grill or cast-iron to smoking hot. Brush with remaining oil.
4. Sear cauliflower 3 mins per side until blackened spots appear.

2. Make the Raita

1. Blend cashews, coconut water, and turmeric until silky smooth.
2. Stir in cucumber and lemon juice. Chill until serving.

3. Assemble with Drama

• Smear raita on warm plates like a painter.
• Stack charred cauliflower artistically.
• Rain down pomegranate, sev, and chaat masala.
• Finish with herbs and a drizzle of reserved marinade.

💡 Chef’s Pro Moves

✅ No grill? Broil on high 6 mins per side for similar char.
✅ Next-level marinade: Add 1 tsp beet powder for jewel-toned crust.
✅ Make ahead: Marinate cauliflower overnight; raita keeps 3 days.
✅ Garnish swap: Try quick-pickled red onion for extra zing.

🍽️ Pairing Perfection

• With: Black dal makhani / Saffron basmati rice
• Drink: Masala chai martini or ginger-lime shrub
• Leftover hack: Chop into “tikka” pieces for next-day wraps with mint chutney.

Tag @goveganrecipe with your #TandooriArt!
Where street food meets fine dining on a cauliflower canvas. 🎨🔥

(Technique inspired by Mumbai’s Masque + Chef Gaggan Anand’s progressive Indian cuisine)

Get more easy vegan recipes for healthy vegan meals here

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