This warm, spicy, and full-flavored recipe 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!
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).
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.
* The yogurt marinade can be made ahead of time (up to 24 hours). Make a double batch and use it on mushrooms, tofu, potatoes, fish, or chicken.
* Make a vegan version of this recipe by substituting a plant-based yogurt.