Roasted Tandoori Cauliflower

Warm, spiced, and full-flavored tandoori cauliflower can be served as an appetizer, side dish, or even as a vegetarian main when served with a grain of your choice. A healthy (and show-stopping) option that is also easy to make!

Roasting cauliflower during the colder months is a quick and easy way to prepare a healthy meal. But sometimes I want to take dinner to the next level, with lots of bold flavors and warm spices.

Making a yogurt marinade full of warm Indian spices only adds an additional 10 minutes to roasting cauliflower, and it's totally worth it. After roasting, the cauliflower develops a spiced crust while remaining tender on the inside.

The tandoori paste completely covers the cauliflower, getting into all of those little nooks and crannies. You can let your cauliflower marinate in the paste ahead of time, letting it chill in the refrigerator for up to 24 hours.

Serve as an appetizer or side dish, paired with creamy green bean and mushroom curry, chickpea spinach curry, or sourdough naan.

Jump to:

• ⭐️ Why This Recipe Works
• 🍽 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Roasted Tandoori Cauliflower
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍅 Related Recipes
• Roasted Tandoori Cauliflower

⭐️ Why This Recipe Works

• Warm Indian spices
• Healthy vegetarian appetizer and/or side dish that's naturally gluten-free
• Quick & easy
• Use marinade on other vegetables or proteins, like roasted brussels sprouts and roasted carrots
• Vibrant and beautiful dish
• Make ahead option

🍽 Ingredient Notes

• Plain yogurt - We want to use a full-fat, thick and creamy yogurt here.
• Ground spices: Coriander, red chili powder, cumin, turmeric, garam masala, and paprika all combine to create a mouth-watering Indian spice blend that flavors our roasted cauliflower.
• Garlic and ginger - Using fresh garlic and ginger makes a real difference, as they are prominent flavors in Indian dishes.
• Lemon juice - Fresh lemon juice will add more bright citrus notes than if you use bottled lemon juice.

📝 Variations & Substitutions

• Make dairy-free: Substitute a dairy-free/vegan yogurt.
• Spicy: This dish is not very spicy, so if you want to add some heat, add ½ teaspoon of cayenne pepper or red pepper flakes.
• Add protein: Turn this vegetarian appetizer into a heartier main dish by adding 1 cup of cooked chickpeas or tofu.
• Spice blend: Adjust the spices to your liking. If you love cumin, add a bit more. Not a huge fan of coriander? Just add less. Have fun playing around with the flavors!

🔪 How To Make Roasted Tandoori Cauliflower

In a medium-sized bowl, whisk together the yogurt, oil, coriander, chili powder, cumin, turmeric, garam masala, paprika, salt, garlic, ginger, and lemon juice.

Add cauliflower florets to bowl and toss until well-combined. Cover bowl with plastic wrap and set aside to marinate for at least 30 minutes (or in the refrigerator for up to 24 hours).

While cauliflower is marinating, make the yogurt sauce: In a small bowl, whisk together the yogurt, garlic, and salt. If sauce is too thick, add 1 Tablespoon of water to thin it out a bit (it should be the consistency of a dipping sauce).

Preheat oven to 400 degrees F. and place parchment paper on baking sheet. Pour marinated cauliflower onto baking sheet and spread it out evenly.

Roast cauliflower for 40 minutes, tossing halfway through. Serve the tandoori cauliflower garnished with cilantro and pickled red onions, and with the garlic yogurt sauce on the side.

👩🏼‍🍳 Expert Tips

• Make ahead: The yogurt marinade can be made ahead of time (up to 24 hours) and stored in the refrigerator. Make a double batch and use it on mushrooms, tofu, potatoes, fish, or chicken.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• How to freeze: After completely cooled, transfer to a freezer-safe container and store in the freezer for up to 2 months. To thaw, place in the refrigerator overnight.
• Garnish with quick pickled red onions.

💬 Frequently Asked Questions

🍅 Related Recipes

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