This Indian-inspired recipe features a spicy whole-roasted head of cauliflower, cut into wedges, and served over sublime spiced quinoa. Finish with a drizzle of yogurt dip to help tame the heat. Inspired by Simply Recipes' Tandoori Chicken.
Preheat oven to 400ºF. Rub the center of a baking sheet with oil (where you will set the cauliflower).
Remove the green leaves from the cauliflower and cut off the bottom of the stem so that it has a flat base. Rinse well and dry. Set the cauliflower on the baking sheet.
Add yogurt to a small bowl and whisk in the spices, lemon juice, ginger, garlic, and salt. Brush ½ cup of the yogurt marinade over the head of cauliflower, completely covering all except the flat bottom.
Bake for 30-40 minutes, or until easily pierced with a fork. Remove from the oven and let sit for 10 minutes to cool.
Meanwhile, make the Indian-spiced quinoa. Rinse quinoa well under cool water to remove the natural soapy-tasting residue. Add to a medium saucepan along with the water, cinnamon stick, cardamom, and cloves. (Note: For easier retrieval later on, tie the cardamom and cloves into a cheesecloth pouch before adding.) Bring to a boil over medium-high heat, then reduce to a simmer and cover. Simmer for 15-20 minutes until tender and fluffy. Remove from heat and let the quinoa sit, covered, for 5 minutes. Remove the spices.
In a large saute pan, melt the coconut oil over medium heat. Add the onion, mustard seeds, and red pepper flakes. Cook, stirring occasionally, until onion has softened, about 6-7 minutes. Add the garlic and cumin and cook, stirring, for another minute. Add the quinoa and sprinkle the turmeric over the top. Stir until all of the ingredients are combined and quinoa is heated through, then season with salt to taste and remove from heat.
To make the yogurt sauce, stir the ½ cup yogurt and 1 tablespoon lemon juice into the remaining yogurt marinade. Chill until ready to serve.
To serve, cut the cauliflower into four or six wedges. Place a scoop of Indian-spiced quinoa on a plate and top with a wedge of cauliflower. Drizzle with yogurt sauce or serve the sauce alongside. Sprinkle chopped cilantro over the top, if using.
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