How to Make the Best Tandoori Cauliflower and Pumpkin Mole


I’m so sad to say that the restaurant that served the BEST tandoori cauliflower, in Harvard square, closed this year. Major bummer. But despite the fact that I don’t have my own tandoori oven {yet}, I was still able to mostly recreate it at least what I loved about it.

Try not to stress on the off chance that you don’t have the entirety of the flavors. The beauty of this dish is that I make it a bit different every time, and it is still awesome.

1 Head Cauliflower, cut into medium-sized florets

Coconut Oil or Olive Oil

1 tsp each of:


Curry Powder



Hot Chilies



Salt & Pepper to taste

1 Cup Full Fat Sour Cream or Greek Yogurt (or 1/2 of each)

1/2 tsp each of:



Hot Chilies

1/4 Cup Cucumber, chopped or shredded

2 Tbs. Cilantro, chopped

*Optional: 1/4 Cup Crumbled Feta Cheese

Heat oven to 450*

Put 2 Tbsps. of Coconut Oil on a baking sheet, and put it in the oven. If you don’t have Coconut Oil, just use Olive Oil without heating it ahead of time.

Place chopped Cauliflower florets in a large bowl.

After the Coconut Oil has melted, pull the baking sheet out of the oven, and pour the Oil over the Cauliflower. Toss the Cauliflower so that it gets evenly coated with the oil.

Sprinkle all of the Spices over the Cauliflower, including Salt & Pepper. Toss the Cauliflower one more time, making sure that the Spices are somewhat evenly distributed. But seriously, don’t make yourself crazy. It doesn’t need to be perfect.

Pour out the Cauliflower on the baking sheet. Put into the oven on the top rack, and roast for 20-25 minutes, flipping the Florets over about 1/2 way through. Watch out for them, following 20 minutes, or somewhere in the vicinity. Remove from the oven when they are as roasted as you like. I like mine a little bit toasted, not quite burnt.


Mix Sour Cream with the dry Spices:

Add Cucumbers, Cilantro + Feta, then stir everything together.

When the Cauliflower is roasted, top with plenty of sauce, or serve it on the side:


This is quite a delightful and energizing turn on stew, or beans, or ‘fall dishes’. Just when you thought you had found every type of dish you could add chocolate to, Food flavor is here to push those limits and find at least one more! This is fantastic served with salad & cornbread, chips & guacamole, or just by itself. Feel free to make extra to freeze for half a month from now when you don’t have the opportunity to cook, yet at the same time need something astonishing to warm you up.

1 huge or 2 little Poblano Peppers, cultivated and cleaved

1 huge Onion, cleaved

2 ribs Celery, hacked

3-5 cloves minced Garlic

2-3 Chipotle Peppers, hacked

1 huge or 2 little jars of Muir Glen Fire Roasted Diced Tomatoes (no BPA in these jars!)

2-3 cups cooked Black Beans (new, on the off chance that you have them, or 1-2 jars)

1 Medium Pumpkin, Cabochon Squash, or Butternut Squash–sellers decision, stripped, cultivated, and cut into 3/4″ shapes

1/2 pack Cilantro, slashed

1-2 Tbsp. Paprika

1-2 Tbsp. Cumin

1-2 Tsp Raw Cacao Powder or 1-2 oz. Unsweetened Baking Chocolate

1/2 Cup Dried Currants

Top with Sprouted Pumpkin Guacamole, Sour Cream or Seed Pesto.

Sautee peppers, onions and celery in 2 Tbsp. Olive Oil + 2 Tbsp. Butter until onions become translucent. Add Garlic and Sautee for another minute. Add Tomatoes, Chipotles, Spices (to taste), Pumpkin, and about 3 cups of water. for about 15 minutes, Cover your pot and bring to a simmer. When pumpkin is starting to get tender, add Black Beans, adjust spices and add salt & pepper while continuing to simmer (small bubbles should appear around the edge of your chili). At the point when pumpkin is fork delicate, add cacao and currants. Mood killer warmth and let sit for around 5 minutes. Adjust seasonings & serve.


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