Tandoori Cauliflower Recipe
User Reviews
4.9
Tandoori Cauliflower Recipe
Description
The Tandoori Cauliflower Recipe uses a homemade yogurt and spice marinade, including paprika, coriander, garam masala, and turmeric, to coat cauliflower florets. Marinating for at least 30 minutes or up to 24 hours allows flavors to infuse deeply. The cauliflower is then roasted at 400 degrees Fahrenheit for 40 minutes, tossing halfway to ensure even cooking and caramelization on the edges.
The result is a warm, spiced vegetable dish with a soft yet slightly crisp texture. The accompanying tahini cilantro sauce, made with yogurt, tahini, cilantro, lemon, and garlic, adds a fresh, creamy contrast with mild tanginess and herbal notes.
This recipe is particularly suited as a side dish or appetizer. The spice profile is flexible; the most important seasonings include cumin, coriander, turmeric, and garam masala or curry powder, while paprika primarily contributes color.
Ingredients
Tandoori Paste
- ¾ cup yogurt
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon Coriander
- 1 teaspoon paprika
- ½ teaspoon cumin see notes, garam masala or curry powder
- ½ teaspoon fennel
- ½ teaspoon Turmeric
- ½ teaspoon garam masala
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 cloves garlic very finely minced
- 1 inch ginger finely grated, piece
- lemon juice of ½ lemon
The Tandoori Cauliflower
- 1 large cauliflower cut into florets
- cilantro to serve, minced cilantro, lemon slices
- lemon to serve, minced cilantro, lemon slices
The Tahini Cilantro Sauce
- ½ cup yogurt
- ¼ cup cilantro finely minced
- 2 tablespoons tahini
- lemon juice of ½ lemon
- 1 clove garlic very finely minced
- sea salt a generous pinch
Instructions
- In a medium-sized bowl, whisk together all the tandoori paste ingredients.
- Place the cauliflower florets in a bowl and pour in the tandoori paste. Mix the cauliflower so that it is completely covered in the tandoori paste. Set the bowl aside for a ½ hour on your counter or in your fridge for up to 24 hours.
- Make the tahini cilantro sauce while the cauliflower is marinating. In a small bowl, whisk the yogurt, cilantro, tahini, lemon juice, garlic, and salt. Add enough water to thin it to a dipping sauce consistency, about ⅓ cup water.
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Empty the bowl of marinating cauliflower onto the baking sheet. Roast in the oven for 40 minutes, tossing halfway through.
- Serve the tandoori cauliflower with cilantro and lemon slices and the tahini cilantro sauce on the side.
Notes
- The tandoori paste spices can be adjusted depending on availability; cumin, coriander, turmeric, and garam masala or curry powder are essential for flavor.
- Marinate the cauliflower from 30 minutes up to 24 hours for deeper flavor absorption.
- Serve the cauliflower with the tahini cilantro sauce alongside fresh lemon and cilantro for brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 215kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 403mg | 17% |
| Potassium | 829mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 109mg | 121% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
