Tandoori Cauliflower and Seitan

1. Heat a small nonstick skillet over low heat. Add the whole chiles, and toast for a couple of minutes until fragrant. Remove the chiles from the heat and set aside. 2. Add the coriander seed, cumin seed, and fenugreek seed to the hot skillet and toast the spices for a couple of minutes until they are fragrant. Transfer to a spice grinder and pulse until finely ground. Alternatively, crush using a mortar and pestle. 3. In a mixing bowl, whisk together the yogurt, garlic, the ground coriander, cumin, fenugreek, turmeric, paprika, cinnamon, cayenne (if using), salt, lime juice, and oil. Set the sauce aside. 4. Combine the cauliflower florets, cut seitan, diced onion, and roasted chiles in a large oven safe casserole dish or dutch oven (4 qt or larger). 5. Pour the sauce over the mixture and stir to coat. Cover the casserole dish and place in the 425 ºF preheated oven. Bake covered for 20 minutes, then stir the mixture, and bake uncovered an additional 20-25 minutes. 6. Top with cilantro, and serve with basmati rice and/or Indian flatbread.