This recipe is a spicy version, so if you’re making it for kids or folks who do not like spicy food, just cut down half of the red chili powder and garam masala. I have included both the measurements in the recipe details below.
Print
Tandoori Cauliflower
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
Tandoori gobi is a flavorful dish featuring marinated cauliflower florets grilled to perfection with a blend of aromatic spices.
Ingredients
- 1 medium size cauliflower head
- 2 1/4 to 2 1/2 cups (540-600 ml) cashew yogurt or milk yogurt
- 1/2 tbsp (7 ml) ginger-garlic paste (approx 1 inch ginger & 2-3 garlic cloves, crushed or ground in a mortar-pestle)
- 1/2 tsp red chili powder (reduce for less spice)
- 1/2 tsp garam masala (reduce for less spice)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- Salt to taste
- 2 tbsp (30 ml) oil
Instructions
- hang the curd in a cheese cloth and let the whey get drained.
- alternatively you could also use a fine mesh sieve to drain the curd
- let this whole process take about 45 minutes to 1 hour. You don’t want too thick a curd, so 45 mins is fine.
- meanwhile, rinse and chop the cauliflower florets into a medium or large size.
- try to keep them in one size as its helps grilling or baking.
- boil water with salt.
- add the florets and simmer them for 3-4 minutes.
- switch off the fire and let the florets be in the hot water for 7-8 minutes
- drain the florets and keep aside.
- mix all the ingredients listed under marination.
- check the seasoning and add more if required.
- add the florets and mix well.
- marinate for an hour or two. keep in the fridge if you want to marinate for a longer period of time.
- preheat the oven to 200 degrees C.
- on a grill rack, place the cauliflower florets.
- you can also brush them with oil if required.
- grill or bake the cauliflower for 25-30 minutes or till they get cooked and the edges start to become browned.
- once grilled, remove from the tray and arrange on serving platter or plate.
- garnish with coriander leaves and sprinkle some chaat masala.
- serve with sliced onion and lemon wedges.
- you can also sprinkle some lemon juice on the tandoori gobi if you want.
- enjoy with bread, buns, rotis or naan.
Notes
- For a less spicy version, reduce the amount of red chili powder and garam masala.
- You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven before serving.
- This dish pairs well with naan or rice.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 9
- Carbohydrates: 12
- Fiber: 4
- Protein: 6
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- General Tso’s Cauliflower
- Eggplant and Cauliflower Curry with Tofu
- Cauliflower Gnocchi with Pea Pesto
- Easy Spinach and Mushroom Cauliflower Pizza
Frequently Asked Questions
Why do I need to hang the yogurt before marinating?
Draining the yogurt in a cheesecloth or fine-mesh sieve for about 45 minutes removes excess whey, concentrating the yogurt so the marinade clings thickly to the florets. The recipe notes you don’t want it too thick — 45 minutes is the right balance.
Why do the florets get briefly simmered before marinating?
The florets are simmered in salted water for 3–4 minutes, then left in the hot water for another 7–8 minutes to partially cook them. This ensures they finish cooking through in the 25–30 minute oven time without drying out or staying raw in the center. 
Can I reduce the spice level for kids or sensitive eaters?
Yes — the article explicitly calls this a spicy version and says to cut the red chili powder and garam masala in half (from ½ tsp each to ¼ tsp each) when cooking for kids or people who don’t like heat.
What is chaat masala and where does it appear in this recipe?
Chaat masala is a tangy, slightly sour spice blend used both in the marinade (½ tsp) and sprinkled again over the finished dish as a garnish alongside coriander leaves and optional lemon juice.
Love cauliflower, love tandoori – this is a match made in heaven. Love it.
Thanks for some other great post. Where else may just anybody get that kind of info in such an ideal means of writing?
I’ve a presentation next week, and I am at the search for such info.
Amazing plenty of amazing info!
It’s remarkable for me to have a website, which is valuable for
my knowledge. thanks admin
Why visitors still use to read news papers when in this
technological globe the whole thing is presented on net?