Discover how to make Tandoori Cauliflower, an innovative twist on traditional Indian flavors, perfect for a delicious and unique meal.

Tandoori cooking, typically involving marinated meats cooked in a clay oven, is a beloved method in Indian cuisine known for its vibrant spices and smoky flavors. Inspired by the classic Tandoori chicken, I experimented with vegetables during a cooking class in India, leading to the creation of Tandoori Cauliflower. This dish transforms the humble cauliflower into a flavorful, meat-free alternative that absorbs the rich tandoori marinade, resulting in a dish that’s striking in flavor and appealing in presentation.

Why Tandoori Cauliflower is Gaining Popularity

Tandoori Cauliflower is gaining popularity as more people seek plant-based alternatives that do not compromise taste or texture. With its mild, nutty flavor and meaty texture, Cauliflower makes an excellent canvas for the bold tandoori spices. This dish is perfect for those looking to add more vegetables to their diet while still enjoying the traditional flavors of Indian cuisine. It’s also a great conversation starter for dinner parties and family gatherings.

Ingredients List

For a vibrant and flavorful Tandoori Cauliflower, you will need:

• Cauliflower: 1 large head, cut into large florets
• Greek Yogurt: 1 cup, thick (can use plant-based yogurt for a vegan version)
• Lemon Juice: 2 tablespoons
• Ginger: 2 tablespoons, grated
• Garlic: 3 cloves, minced
• Garam Masala: 1 tablespoon
• Turmeric Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Paprika: 1 teaspoon, for color and a mild kick
• Red Chili Powder: 1/2 teaspoon, adjust to spice preference
• Salt: To taste
• Olive Oil: For brushing
• Fresh Cilantro: Chopped, for garnish
• Lime Wedges: For serving

Cooking Time and Serving Information

• Preparation Time: 15 minutes (plus at least 1 hour for marinating)
• Cooking Time: 30 minutes
• Total Time: About 1 hour 45 minutes
• Serves: 4 people

Cooking Tools Needed

• Large Bowl: For preparing the marinade
• Baking Sheet: Lined with parchment or a silicone mat
• Pastry Brush
• Oven

Step-by-Step Cooking Instructions

1. Prepare the Marinade:

• In a large bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, cumin, coriander, paprika, red chili powder, and salt. Mix well until all the spices are thoroughly blended into the yogurt.

2. Marinate the Cauliflower:

• Add the cauliflower florets to the marinade, making sure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour, though longer is better to allow the flavors to penetrate deeply.

3. Preheat and Prepare for Baking:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
• Arrange the marinated cauliflower florets on the baking sheet, ensuring they are not overcrowded to allow for even cooking.

4. Bake the Cauliflower:

• Brush the cauliflower with olive oil to help the edges crisp up during baking.
• Place in the preheated oven and bake for about 25-30 minutes, or until the edges are golden and the florets are tender.

5. Serve:

• Transfer the roasted Tandoori Cauliflower to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutritional Information

This Tandoori Cauliflower offers:

• Calories: Approximately 150 per serving.
• Protein: 5 grams per serving, mainly from the yogurt.
• Carbohydrates: 10 grams per serving, primarily from the cauliflower.
• Fats: 7 grams per serving, from the olive oil and natural fats in the yogurt.
• Fiber: High in dietary fiber from cauliflower, promoting good digestive health.

Frequently Asked Questions (FAQs)

Can Tandoori Cauliflower be grilled?

• Yes, for an authentic tandoori flavor, you can grill the marinated cauliflower on a barbecue or in a grill pan over medium heat until charred and tender.

What can I serve with Tandoori Cauliflower?

• This dish pairs beautifully with naan bread, cucumber raita, or a simple side of basmati rice for a complete meal.

How can I store leftovers?

• Store any leftover Tandoori Cauliflower in an airtight container in the refrigerator for up to three days. Reheat in the oven or on a skillet for best results.

Tips for Perfect Tandoori Cauliflower Every Time

1. Marinate Longer: For deeper flavor, let the cauliflower marinate overnight in the refrigerator.
2. High Heat: Roasting at a high temperature ensures a good char and tender, flavorful florets.
3. Spacing: Spread the florets evenly on the baking sheet without crowding to ensure they roast rather than steam.

Tandoori Cauliflower is an exciting, flavorful dish that showcases how traditional spices can transform simple vegetables into a culinary delight. It’s perfect for anyone looking to explore innovative ways to enjoy classic Indian flavors in a new, vegetable-forward format. Enjoy the bold tastes and the joy of sharing this colorful dish with friends and family.

Tandoori Cauliflower

Stacy – GlobalRecipes4u.com

This dish transforms the humble cauliflower into a flavorful, meat-free alternative that absorbs the rich tandoori marinade, resulting in a dish that's striking in flavor and appealing in presentation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinating 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Indian

Servings 4 people

Equipment

• Large Bowl: For preparing the marinade
• Baking Sheet: Lined with parchment or a silicone mat
• Pastry Brush
• Oven

Ingredients

  

• 1 large cauliflower head cut into large florets
• 1 cup of Greek yogurt thick (can use plant-based yogurt for a vegan version)
• 2 tablespoons of lemon juice
• 2 tablespoons of ginger grated
• 3 garlic cloves minced
• 1 tablespoon of garam masala
• 1 teaspoon of turmeric Powder
• 1 teaspoon of Cumin Powder
• 1 teaspoon of coriander powder
• 1 teaspoon of paprika for color and a mild kick
• 1/2 teaspoon of red chili powder or adjust to spice preference
• Salt: To taste
• Olive Oil: For brushing
• Chopped fresh cilantro for garnish
• Lime Wedges: For serving

Instructions

 

• For the marinade, in a large bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, cumin, coriander, paprika, red chili powder, and salt. Mix well until all the spices are thoroughly blended into the yogurt.
• Add the cauliflower florets to the marinade, making sure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour, though longer is better to allow the flavors to penetrate deeply.
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
• Arrange the marinated cauliflower florets on the baking sheet, ensuring they are not overcrowded to allow for even cooking.
• Brush the cauliflower with olive oil to help the edges crisp up during baking.
• Place in the preheated oven and bake for about 25-30 minutes, or until the edges are golden and the florets are tender.
• Transfer the roasted Tandoori Cauliflower to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Notes

Tips for Perfect Tandoori Cauliflower Every Time

1. Marinate Longer: For deeper flavor, let the cauliflower marinate overnight in the refrigerator.
2. High Heat: Roasting at a high temperature ensures a good char and tender, flavorful florets.
3. Spacing: Spread the florets evenly on the baking sheet without crowding to ensure they roast rather than steam.

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