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+ servings

Tandoori Cauliflower Chickpea Bowls with Creamy Cashew Raita

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 3 -4 servings


For the cashew raita:

  • 1 cup cashews soaked for at least two hours (or up to 12), drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 large clove garlic roughly chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 3/4 cup water
  • 1 cup grated cucumber* squeezed firmly through paper towels to remove excess moisture
  • 1/4 cup chopped mint or dill leaves

For the tandoori cauliflower:

  • 1 medium head cauliflower cut into 1" florets and pieces
  • 1/4 cup tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Dash cayenne
  • 6 tablespoons water
  • 2 tablespoons freshly squeezed lime juice

For the bowls:

  • 6 cups fresh greens of choice spinach, arugula, romaine, mâché--whatever you have
  • 1/2 cup chopped cilantro leaves
  • 1/4 cup chopped fresh mint leaves
  • 2 cups cooked chickpeas or 1 can chickpeas, drained and rinsed
  • Optional additions: Cooked basmati rice toasted almonds or cashews, chopped fresh cucumber slices, or any other grains, nuts, or vegetables you'd like to add


  • Begin by making the raita, so that its flavors can marry while you create the rest of the dish. Blend the cashews, salt, cumin, garlic, lemon and lime juice, and water in a high speed blender or food processor until the mixture is totally smooth. Add it to a small mixing bowl and incorporate the cucumber and mint. Mix well to combine. Taste and add an extra pinch of salt as needed. The raita can be prepared 1-2 days in advance and will become more flavorful as it sits.
  • To make the cauliflower, preheat your oven to 375F. Whisk together the tahini, cumin, coriander, paprika, turmeric, ginger, salt, cayenne, water, and lime juice. Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well. Transfer the cauliflower (and any sauce in the bottom of the mixing bowl) to a parchment or foil lined baking sheet. Bake for 30 minutes, or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful, amber/red color. Gently stir the pieces halfway through cooking so that they don't stick too much to the sheet.
  • To make the bowls, toss together the greens, herbs, and chickpeas. Divide them into 3 or 4 serving dishes and top each with the cauliflower and a generous scoop of the raita. Enjoy!


*To prepare the cucumber, I recommend peeling and de-seeding before you grate it; this will prevent it from being watery (and making the sauce watery).
Raita will make 1 1/4 cups and will keep in an airtight container in the fridge for up to 4 days.