Whole Roasted Tandoori Cauliflower Recipe

I absolutely love this tandoori roasted cauliflower recipe because it’s both a healthy and delicious twist on classic Indian flavors, and it leaves my kitchen smelling incredible. Plus, it’s a fun way to impress friends with a stunning plant-based dish that’s as flavorful as it is Instagram-worthy!

I adore making dishes that are not just eye-catching but also healthful. This Whole Roasted Tandoori Cauliflower is a dish that perfectly fits that description, and it was a cinch to prepare.

I mixed a marinade of plain yogurt, tandoori masala, lemon juice, and a spectacular spread of spices, then slathered it all over the cauliflower and allowed it to soak up the flavors. After that, I roasted it in the oven until it was tender all the way through and a little charred on the outside.

My only complaint is that the dish was so good, with such a perfect medley of flavors, that I was tempted to eat the whole thing myself.

Ingredients

Cauliflower: Full of fiber, low in calories, and teeming with vitamins.

Unflavored Yogurt: Source of probiotics, calcium, and protein; adds creaminess.

Tandoori Masala: A spicy mixture that yields one of the most robust flavors in Indian cooking and is rich in several antioxidant sources.

Juice of Lemon: Contributes sharpness; abundant with ascorbic acid, which helps in the digestive process.

Heart-healthy fats; improves the absorption of marinades: olive oil.

Turmeric Powder: Provides anti-inflammatory benefits, contributes color and an earthy taste.

Cilantro: Fresh.

Aromatic.

Good source of vitamins A, K, and C.

Ingredient Quantities

• 1 large head of cauliflower
• 1 cup plain yogurt
• 2 tablespoons tandoori masala spice blend
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro leaves (for garnish)
• Lemon wedges (for serving)

Instructions

1. Prepare your oven by setting it to 400°F (200°C). Then, take a baking sheet and line it with parchment paper.

2. Take the leaves off and slice the stem so the cauliflower can sit flat. But do keep the head whole.

3. In a big bowl, blend the yogurt, tandoori masala, and juice of 1 lemon with 1/4 cup olive oil, cumin, coriander, paprika, garlic powder, turmeric, and (if using) cayenne, and 1 1/2 teaspoons salt, until well mixed.

4. Put the cauliflower in the bowl and thoroughly cover it with the yogurt marinade. Make sure to use your hands, if necessary, to ensure that it’s evenly and completely coated.

5. Allow the flavors to penetrate by having the cauliflower sit in the marinade for at least 30 minutes to 1 hour.

6. Arrange the marinated cauliflower on the baking sheet you’ve prepared, and ensure that it’s upright.

7. Put the cauliflower in the oven and set the temperature to 350 degrees Fahrenheit. Cook it for 40 to 50 minutes. Check it every 10 minutes after the first 30 minutes. You want it nice and brown but not burnt. You want it tender, but also firm enough that it holds its shape. You want the flavor of the garlic to come through, but you don’t want the garlic to roast so long that it leaves a bitter aftertaste.

8. Take the cauliflower out of the oven and allow it to settle for a few minutes.

9. Add chopped cilantro leaves to the roasted cauliflower for a fresh burst of flavor.

10. Accompany the tandoori roasted whole cauliflower with lemon wedges so that diners can add their desired amount of tanginess just before eating.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Spoon or spatula (for mixing)
9. Tongs or hands (for coating the cauliflower)
10. Cutting board

FAQ

• Q: Can I use a different type of yogurt for the marinade?Yes, you can substitute Greek yogurt or a dairy-free alternative, if needed. But it may slightly alter the flavor and consistency of the marinade.
• Q: Is the cayenne pepper necessary for the recipe?A: The cayenne pepper is optional and can be adjusted based on your heat preference. Omit it for a milder dish, or use a little more for something spicier.
• Q: Can this recipe be made ahead of time?B: The cauliflower can be prepared with the marinade and let sit in the refrigerator for up to 24 hours before roasting. This might even achieve a greater enhancement of the flavors.
• Q: How do I know when the cauliflower is fully roasted?A: The cauliflower is finished when it is soft and easily penetrated with a fork. It should also have a beautifully roasted, golden-brown color on the outside.
• Q: Can this recipe be made on a grill?Medium heat is best for grilling cauliflower; this ensures that it not only cooks through but also becomes tender and grill-marked. Be sure to turn it during cooking so that it gets those coveted marks and tender bites in every bouquet.
• Q: What can I serve with the roasted tandoori cauliflower?B: Basmati rice, naan, or a light salad are all good pairings. And don’t forget to serve with a few wedges of lemon for the fresh touch that really completes the meal.

Substitutions and Variations

Unflavored yogurt: Greek yogurt is a good alternative for an unflavored, thick yogurt. If you would prefer a non-dairy option, try coconut yogurt, which is also unflavored and works nicely in place of yogurt in a marinade.
Tandoori masala spice blend: If tandoori masala is not available, use a mix of garam masala and smoked paprika.
Lime juice or apple cider vinegar can substitute for the tangy flavor of lemon juice.
Avocado oil or melted coconut oil can replace olive oil, yielding alternate flavor profiles.
Cumin: Substitute with ground caraway seeds or ground fennel.

Pro Tips

1. Marinade Resting Time For best flavor, let the cauliflower marinate for at least 2 hours or even overnight in the refrigerator. This allows the spices to deeply penetrate the cauliflower, enhancing the taste.

2. Even Cooking Flip the cauliflower halfway through cooking to ensure even browning and cooking. You can also cover it loosely with foil if it’s browning too quickly on top.

3. Yogurt Consistency If the yogurt is too thick, add a little water to thin it out slightly. This helps the marinade spread more evenly over the cauliflower.

4. Enhancing Smokiness For a richer, smoky flavor, consider adding a pinch of smoked paprika or a few drops of liquid smoke to the marinade.

5. Check for Doneness Use a skewer or a fork to check the doneness of the cauliflower. It should be tender enough to pierce easily but still hold its shape. Adjust cooking time as needed based on the size of the cauliflower.