Whenever we eat Indian food at a restaurant, I'm always impressed with the spices and flavors. Of course, I always think of ways to twist my own twist on a dish that isn't typically a plant-based. Tandoori cauliflower, for instance, is traditionally a chicken dish. But, I figured why not use cauliflower instead of chicken? So, let's make a fabulous Tandoori cauliflower recipe!
Because cauliflower absorbs flavors so well, it makes the perfect highlight for this dish, and it's effortless to make. First and foremost, the Tandoori marinade is the key to success.
HOW TO MAKE THE TANDOORI CAULIFLOWER MARINADE
Since traditional Tandoori marinade is yogurt-based, I chose a non-dairy, plain yogurt. Personally, I recommend Kite Hill yogurt or Oui.
Regardless of what type of plant-based yogurt you choose, make sure it is plain and unsweetened, which can sometimes be difficult to find. Then, the combination of spices is what makes Indian food so flavorful.
- Coriander
- Cumin
- Turmeric
- Cayenne
- Gram Masala
- Sweet paprika
- Plain, unsweetened plant-based yogurt
- Fresh Lemon juice
- Garlic
- Minced fresh ginger
- Salt
Once the sauce is whisked together, all you need is a large ziplock bag or a covered refrigerator safe container. Next, combine the Tandoori marinade with the cauliflower and shake it all about.
For the best results, allow the cauliflower and the Tandoori sauce to marinate overnight.
HOW TO MARINATE TANDOORI CAULIFLOWER
After the cauliflower marinates, roasting is easy. Using a baking sheet with parchment paper or a silicone baking mat, make a single cauliflower layer on the pan.
Roast the Tandoori cauliflower in a 400-degree oven for 35 minutes.
WHAT DO I SERVE TANDOORI CAULIFLOWER WITH?
Although Tandoori cauliflower is fabulous on its own, I decided to make a bowl of my favorites! First, I made a batch of my Curried Pinto Beans, perfect combinations of flavors for my bowl. Also, I added steamed broccoli, some beautiful colors. Then, I made a batch of Brown Rice. Since I wanted additional sauce, I doubled my curry yogurt sauce to drizzle over my broccoli and brown rice.
Last but not least, I also baked Oil-Free Vegan Garlic Cilantro Naan, which my husband loves. If you love Indian food and want to make it at home, give this cauliflower recipe a try.
IF YOU ENJOY THIS RECIPE, TRY THESE OTHER CURRY DISHES
- Massaman Curry
- Red Lentil Curry Wrap
- Broccoli Curry Crunch Salad
- Skinny Thai Green Curry
- Skinny Thai Curry Noodle Bowl
- Thai Red Curry Vegetables
- Red Coconut Curry Stir Fry
- Vegan Curry Pizza
- Vegan Panang Curry Noodle Bowl
- Vegan Curry Chickpea Sandwich Spread
📖 Recipe
Tandoori Cauliflower
Ingredients
Tandoori Cauliflower
- 1 head cauliflower core removed and cut into bite-sized florets
Sauce
- 1 cup plain unsweetened yogurt (I used Kite Hill
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 Tablespoon garam masala
- 1 teaspoon cayenne pepper
- 1 Tablespoon sweet paprika
- 2 Tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1 teaspoon salt
- 2 Tablespoons fresh minced ginger
Other Ingredients
- 1 head broccoli cut into florets and steamed
- 1 recipe curried pinto beans
- 2 cups cooked brown rice
Instructions
Tandoori cauliflower
- Remove the core from the cauliflower and cut it into bite-sized florets.
- If you plan to serve with additional sauce, double this recipe.
- Then, in a separate bowl, combine the plant-based yogurt and spices.
- Whisk together
- Using a large ziplock bag or a refrigerator safe container, combine the cauliflower florets and 1 cup of the yogurt sauce.
- Close the bag and shake to cover all the cauliflower.
- Place in the refrigerator overnight to marinate.
- Preheat oven to 425 degrees
- Remove marinated cauliflower and place a single cauliflower layer on a baking sheet lined with a silicone baking mat or parchment paper.
- Roast for 35 minutes
- In the meantime, prepare the rest of the ingredients if making a bowl.
Steamed Broccoli
- Place broccoli florets in a steamer for 10 minutes.
- Or place on the same pan as the cauliflower or a separate pan and roast instead of steam.
Prepare brown rice
- The brown rice can be prepared ahead of time and reheated.
- You will need 2 cups cooked brown rice for 4 bowls (½ cup serving each)
Curried Pinto Beans
- The curried pinto beans can also be prepared beforehand and reheated
- Prepare one recipe for 4 servings
Oil-Free Naan
- The oil-free naan can also be prepared ahead of time
- You can freeze and toast when desired or eat fresh from the oven
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
lenore
this looks good, but i could not get it to print off the recipe
Kathy Carmichael
Hi Lenore, the print button is at the bottom right before the ingredients are listed in the recipe.I hope this helps.
Laura
Kathy - you’ve done it again. So many times I get an email with a recipe for using and ingredient I am struggling to use from a shopping ???? trip and you introduce a new recipe for our family. Thank you for “feeding” Not only my creative soul but also encouraging it in such a delicious and healthy way
Kathy Carmichael
Hi Laura, I am so glad you enjoyed the Tandoori Cauliflower recipe. And, sorry for the challenging ingredients. I'll make sure I post some more Indian recipes so you can use up the ingredients you bought 🙂 I really appreciate the feedback!