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.
- Gram Masala
- Sweet paprika
- Plain, unsweetened plant-based yogurt
- Fresh Lemon juice
- Minced fresh ginger
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
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! 🙂