Roasted Tandoori Cauliflower Recipe
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 spices like coriander, cumin, turmeric, and garam masala. The cauliflower is then roasted, developing a smoky essence reminiscent of traditional tandoori cooking. Served with a cooling side of yogurt sauce and garnished with fresh cilantro, this recipe is a vegetarian delight that can stand on its own as a main course or be a scrumptious appetizer or side dish.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Appetizer, Side Dish
Cuisine: Indian
Diet: Vegetarian
Servings: 4 servings
Calories: 155kcal
For the marinated cauliflower:
- ¾ cup plain yogurt
- 2 Tablespoons olive oil (or any neutral oil)
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ¾ teaspoon salt
- 2 garlic cloves, minced
- 1 1-inch piece fresh ginger, minced
- juice of ½ lemon
- 1 large head of cauliflower, cut into florets
- ½ cup fresh cilantro, chopped (garnish)
- ¼ cup quick pickled red onions (optional garnish)
For the garlic yogurt sauce:
- ½ cup plain yogurt
- 1 garlic clove, minced
- pinch of salt
Make the cauliflower marinade:
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).
Make the yogurt sauce:
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:
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, pickled red onions (if using), and the garlic yogurt sauce on the side.
- Make ahead instructions: 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.
Calories: 155kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 524mg | Potassium: 587mg | Fiber: 4g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 71mg | Calcium: 137mg | Iron: 1mg