How to Make Roasted Tandoori Cauliflower 

Transport your taste buds to India with this deliciously vibrant tandoori cauliflower recipe. In this easy dish, cauliflower is marinated in a medley of aromatic Indian spices. The cauliflower is then roasted, becoming tender with a spiced crust. Served with a side of yogurt sauce and garnished with fresh cilantro, this recipe is a vegetarian delight.

– plain yogurt – olive oil  – Spices: ground coriander, red chili powder, cumin, turmeric, garam masala, paprika – salt – garlic & ginger – juice of ½ lemon – cauliflower – fresh cilantro

Ingredients Needed

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

Recipe Instructions

Add cauliflower florets to bowl and toss in the yogurt marindade 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).

Recipe Instructions

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).

Recipe Instructions

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

Recipe Instructions

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

Recipe Instructions

* Make ahead: The yogurt marinade can be made up to 24 hours ahead of time. Make a double batch and use it on roasted vegetables, potatoes, fish, or chicken. * Make vegan: Substitute a plant-based yogurt.

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