Pantry Night: Vindaloo-Glazed Roast Cauliflower
A whole tray of cauliflower lacquered in Maya Kaimal's spicy vindaloo, with cooling yogurt.
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A whole tray of cauliflower lacquered in Maya Kaimal's spicy vindaloo, with cooling yogurt.
Recipe
Ingredients
- cauliflower
- olive oil
- canned chickpeas, drained
- Greek yogurt
- fresh mint
- warm flatbreads
recipe
Method
Make It Happen
Your plan
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What you'll need
0% readyPantry shortcut
Groceries
Timeline
Start
Heat the oven to 450°F. Cut the cauliflower into big florets and toss with chickpeas, oil and salt.
Start
Roast 15 minutes, then toss with half the vindaloo pouch and roast 12 minutes more until charred at the tips.
Start
Stir chopped mint into the yogurt with a pinch of salt.
Start
Serve on flatbreads with the yogurt and the rest of the sauce for dipping.
Shopping list
Works at any store — no retailer needed. Only what you still need, scaled for 3.
Pantry
- 1 MAYA KAIMAL Spicy Vindaloo Simmer Sauce | 7oz Easy Pour Pouch | Spicy Indian Simmer Sauce with Zesty Coconut and Chili, Vegan, Gluten Free, and Non-GMO
Produce
- 1 large head cauliflower
- 1 small bunch fresh mint
Oils & Vinegars
- 2 tbsp olive oil
Canned & Jarred
- 1 can canned chickpeas, drained
Dairy
- 0.75 cup Greek yogurt
Bakery
- 4 warm flatbreads