Tandoori Spiced Cauliflower
This Tandoori Spiced Cauliflower is marinated in a yogurt-based blend of warming spices, roasted until golden, and served with a refreshing mint chutney. It’s a vibrant, plant-based side that’s perfect with naan, rice, or as part of a larger Indian-inspired meal.
Equipment
- Baking sheet
- Small blender or bullet
Ingredients
- 1 medium head cauliflower, cut into florets
- ½ cup plain unsweetened plant-based yogurt
- 1 tbsp lemon juice (about ½ a lemon)
- 2 garlic cloves, finely minced or grated
- 1 inch ginger, finely minced or grated
- 1 ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp cayenne pepper or chili powder
- ½ tsp salt, adjust to taste
- Optional garnish: extra chopped cilantro
Mint Chutney
- 1 bunch fresh mint (about 1 cup)
- ½ cup cilantro, loosely packed
- 2 tbsp lime juice (about 1 lime)
- ¼-½ serrano pepper (optional, for heat)
- 1 garlic clove
- 2 tbsp plain unsweetened plant-based yogurt
- 1 tsp granulated sugar or agave
- Salt, to taste
- ½ tsp red pepper flakes (optional, for extra spixe)
- 1-2 tbsp water, as needed to blend
Instructions
- Make the marinade: In a small blender or bowl, combine ½ cup yogurt, 1 tbsp lemon juice, 2 garlic cloves, 1 inch ginger, 1 ½ tsp cumin, 1 tsp paprika, 1 tsp coriander, 1 tsp garam masala, ½ tsp turmeric, ½ tsp cayenne (or chili powder), and ½ tsp salt. Blend or whisk until smooth. Taste and adjust salt or spices as needed.
- Marinate the cauliflower: Toss the cauliflower florets with the yogurt mixture until well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors soak in.
- Preheat the oven: Once the cauliflower has marinated, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the mint chutney: In a small blender, combine 1 cup fresh mint leaves, ½ cup fresh cilantro, 2 tbsp lime juice, ¼–½ serrano pepper (optional), 1 garlic clove, 2 tbsp yogurt, 1 tsp sugar or agave, ½ tsp red pepper flakes (optional), pinch of salt and 1-2 tbsp water. Blend until smooth and creamy. Taste and adjust seasoning, then set aside.
- Bake the cauliflower: Spread the marinated cauliflower evenly on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until golden brown and slightly crisp on the edges.
- Serve: Transfer the roasted cauliflower to a serving platter. Drizzle or serve alongside the mint chutney, and finish with extra chopped cilantro if desired.
Notes
Marinating time
Let the cauliflower sit in the yogurt-spice mixture for at least 30 minutes. For deeper flavor, marinate up to 2 hours.
Broil for char
If you’d like extra crisp edges to mimic tandoor-style cooking, switch the oven to broil for the last 2–3 minutes—just keep a close eye so it doesn’t burn.
Spice level
Adjust the cayenne and serrano pepper to taste. For mild heat, skip them entirely; for more kick, double the cayenne or keep the seeds in the serrano.
Serving ideas
This cauliflower pairs beautifully with naan, flatbread, or rice. Use the mint chutney as a dip, drizzle, or even a spread if you’re turning leftovers into wraps.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) until warmed through to keep the texture crisp.
Nutrition
Serving: 1 servingCalories: 150kcalCarbohydrates: 17gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gSodium: 430mgPotassium: 650mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 85mgCalcium: 100mgIron: 2.2mg
Tried this recipe?Let us know how it was!