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Bowl of tandoori cauliflower with cup of yourt sauce in the background.
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5 from 3 votes

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
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: Indian
Diet: Vegetarian
Servings: 4 servings
Calories: 155kcal
Author: MaryAnne

Ingredients

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

Instructions

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.

Notes

  • 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.
 
 
 

Nutrition

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