When talking about Tandoori recipes, the typical dishes that comes to mind are the Tandoori Meats, Fish or Paneer, but what if I gave you something else? Like a Tandoori Gobhi (Cauliflower)? Yes, Cauliflower florets marinated in Tandoori spices and broiled until all golden and crispy on the outside but tender and meaty on the inside!
Print
Tandoori Cauliflower
- Total Time: 3 hours 20 minutes
- Yield: 2 servings 1x
Description
Cauliflower florets marinated in flavorful Tandoori spices and broiled to perfection, resulting in a dish that’s crispy on the outside and tender on the inside.
Ingredients
- 2 cups (480 ml) medium cauliflower florets
- 1 cup (240 ml) Greek yoghurt (or dairy-free yoghurt for vegans)
- 2 tsp crushed ginger
- 2 tsp crushed garlic
- 1 1/2 tsp garam masala
- 1 tsp red chili powder or paprika
- 1/2 tsp turmeric
- Salt to taste
- 1 tbsp vegetable oil
Instructions
- In a large ziplock bag, combine the Greek yoghurt, crushed ginger, crushed garlic, garam masala, red chili powder, turmeric, and salt. Mix well to form a marinade.
- Add the cauliflower florets to the bag, seal it, and shake to coat the florets evenly with the marinade. Let it marinate in the refrigerator for 2-3 hours.
- Preheat your oven’s broiler on low setting. Line a baking sheet with foil and lightly grease it with vegetable oil.
- Place the marinated cauliflower florets on the prepared baking sheet in a single layer.
- Broil the florets for about 20 minutes, turning them once halfway through, until they are golden and crispy on the outside but tender on the inside.
- Remove from the oven and serve hot as an appetizer or side dish.
Notes
- For a vegan version, use dairy-free yoghurt in place of Greek yoghurt.
- Ensure the cauliflower florets are of medium size for even cooking.
- Serve with a side of mint chutney for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 6
- Cholesterol: 5
Find it online: https://honestcooking.com/tandoori-cauliflower-recipe/
If You Liked This Recipe, You’ll Love These
- Tikka Masala Spiced Chickpeas and Cauliflower
- Cauliflower with Chimichurri and Tahini
- Homemade Cauliflower Tots
- How to Whole Roast Cauliflower
Frequently Asked Questions
Can I make this vegan?
Yes — the recipe explicitly states this. The ingredients list reads “1 cup Greek yoghurt (or dairy-free yoghurt for vegans)” and the notes confirm: “For a vegan version, use dairy-free yoghurt in place of Greek yoghurt.” The rest of the recipe is already plant-based.
Why does the cauliflower need to marinate for 2–3 hours?
The marinade of Greek yoghurt, garam masala, ginger, garlic, turmeric, and red chili powder needs time to coat and flavor the florets. The recipe says to seal them in a ziplock bag and refrigerate for 2–3 hours so the spices fully penetrate the cauliflower before it goes under the broiler. 
Can I store leftovers?
Yes — the notes say to store leftovers in an airtight container in the refrigerator for up to 2 days. To revive crispness, reheat under the broiler or in a hot oven rather than the microwave.
Sounds good ,will try soon.
Wow! So delicious! We couldn’t stop eating this.