Roasted Tandoori Cauliflower with Tahini Yogurt
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Tender cauliflower florets are coated with savory, slightly smoky, and earthy spices then roasted until it crisps up. Serve it beside an easy-to-make, refreshing tahini cilantro sauce. Tandoori cauliflower makes for a flavorful and healthy side dish, snack, or appetizer that's sure to win hearts.
For another tandoori veggie recipe, make these delicious curried carrots in tandoori sauce next.
The layers of flavors and texture of this tandoori cauliflower are what we love most about this dish. The blend of spices is balanced for a robust and distinctive tandoori flavor, and the yogurt gives it the perfect amount of moisture. The tahini cilantro sauce is refreshing and compliments the tandoori spices perfectly.
You might have heard of similar dishes being referred to as gobi tikka. Gobi means cauliflower, and tikka means bits!
Ingredients needed
Tandoori cauliflower is made by coating cauliflower in spices and other staple ingredients. This is what you need:
- Tandoori paste:Ā Yogurt, cooking oil, salt, garlic cloves, ginger, and lemon juice combine with numerous spices, but don't fret if you don't have all of them on hand. The most important spices for flavor are cumin, coriander, turmeric, and garam masala or curry powder. If you have paprika, ground fennel, and chili powder, add them in!
- Tandoori cauliflower:Ā Large cauliflower, minced cilantro, and lemon slices.
- Tahini cilantro sauce: Yogurt, cilantro, tahini, lemon, garlic cloves, and sea salt.
How to make tandoori cauliflower
This tandoori cauliflower recipe is super straightforward ā just marinate your cauliflower before roasting it up to crispy-soft perfection. This is how it's done:
- Make the marinade: Whisk all the tandoori paste ingredients together.
- Coat: Place all the cauliflower florets in a bowl, pouring the tandoori paste in. Mix it up to coat every floret, letting the paste nestle into every nook. Set it aside and let the flavors meld together.
- Make the sauce: Whisk the tahini cilantro sauce ingredients together, adding water to thin out the consistency as needed.
- Bake and serve: Empty the marinated cauliflower onto a parchment paper lined baking tray, arrange them in a single layer, and roast it in the oven until golden. Serve with some lemon slices and the sauce, and enjoy!
Making tandoori cauliflower ahead
This recipe offers a convenient solution for busy days or entertaining as it's easy to prep in advance and then roast the flavorful cauliflower right before serving. Simply prepare the marinade and mix it with the cauliflower in a large bowl. Then cover the bowl and store it in the fridge for 1-2 days, letting the flavors meld. Take it out and roast it as a tasty side dish when it's busy, or when guests are coming over.
What to serve with tandoori cauliflower
Tandoori cauliflower works as a healthy snack, as an appetizer, or a low carb side dish. It's perfect with the tahini cilantro sauce, but if you want to bulk it out add some raita and a simple crisp salad.
Enjoy it to start a night of Indian-inspired dishes, serving it before Indian meatball curry, a black chickpea chana masala or palak paneer.
Or use it as a side dish on a bed of turmeric rice next to mango chutney chicken.
Recipe FAQs
Can I make tandoori cauliflower in the air fryer or pan?
You can! Note that cooking times and temperatures may vary with different cooking methods. You may need to cook in the air fryer in batches depending on the size of your air fryer basket. Cooking the tandoori cauliflower in the pan will change the texture, but the flavors will still be tasty.
Can I use the tandoori paste in other dishes?
You bet! The tandoori paste works well as a marinade for chicken, turkey, or tofu, too!
Can I store leftover tandoori chicken?
You can store leftovers in an airtight container in the fridge for 2-3 days, however, the fridge will make any crispy bits softer than freshly roasted cauliflower. Reheat it in the oven.
Can I make this vegan, dairy-free, or gluten-free?
Tandoori cauliflower is already gluten-free. You can make it dairy-free or vegan easily! Just use your favorite vegan yogurt in place of regular yogurt.
Tandoori Cauliflower Recipe
Ingredients
Tandoori Paste
- Ā¾ cup yogurt
- 2 tablespoons cooking oil
- 1 teaspoon EACH: coriander and paprika
- Ā½ teaspoon EACH: cumin, fennel, turmeric, garam masala or curry powder, chili powder, and salt (see notes)
- 2 cloves garlic (very finely minced)
- 1 inch piece of ginger (finely grated)
- Juice of Ā½ lemon
The Tandoori Cauliflower
- 1 large cauliflower (cut into florets)
- Minced cilantro and lemon slices (to serve)
The Tahini Cilantro Sauce
- Ā½ cup yogurt
- Ā¼ cup finely minced cilantro
- 2 tablespoons tahini
- Juice of Ā½ lemon
- 1 clove garlic (very finely minced)
- A generous pinch of sea salt
Instructions
- In a medium-sized bowl, whisk together all the tandoori paste ingredients.Ā¾ cup yogurt, 2 tablespoons cooking oil, 1 teaspoon EACH: coriander and paprika, Ā½ teaspoon EACH: cumin, fennel, turmeric, garam masala or curry powder, chili powder, and salt, 2 cloves garlic, 1 inch piece of ginger, Juice of Ā½ lemon
- Place the cauliflower florets in a bowl and pour in the tandoori paste. Mix the cauliflower so that it is completely covered in the tandoori paste. Set the bowl aside for a Ā½ hour on your counter or in your fridge for up to 24 hours.1 large cauliflower
- Make the tahini cilantro sauce while the cauliflower is marinating. In a small bowl, whisk the yogurt, cilantro, tahini, lemon juice, garlic, and salt. Add enough water to thin it to a dipping sauce consistency, about ā cup water.Ā½ cup yogurt, Ā¼ cup finely minced cilantro, 2 tablespoons tahini, Juice of Ā½ lemon, 1 clove garlic, A generous pinch of sea salt
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Empty the bowl of marinating cauliflower onto the baking sheet. Roast in the oven for 40 minutes, tossing halfway through.
- Serve the tandoori cauliflower with cilantro and lemon slices and the tahini cilantro sauce on the side.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our cauliflower recipes!
Wow, this is incredible. So many layers of beautiful flavor and texture. I ate the whole cauliflower, lol!
I’ve made this multiple times to go in Tikka Masala simmer sauce (which never have enough spices in them) and it is delicious!!!! However a few florets are always eaten right off the sheet pan. Thank you for this recipe! It helps us along on our quest for vegetarianism
Hello, I will be making this recipe tonight.( I’ll let you know how it comes out). I need to express my appreciation for you listing the ingredients under the instructions for each section. I think that’s priceless. I believe that no other recipe sites have that feature. Blessings debby
Hello. Is the fennel supposed to be whole fennel seed, fresh fennel, or something else?
We use ground fennel seed. š
Amazing, delicious, healthy Indian side. Easy to make and thank you for sharing this recipe!
I made this last night as a side dish, I have to say it was stunning and would definitely serve this at a dinner party.
Would highly recommend. Delicious
Made it and loved it! Itās much better on the grill. (We did a side by side comparison.). Need a protein to go with though. I did an Indian chicken recipe Iāve made several times which is excellent but the flavors were too much the same and both very rich.Ā
This is a truly delicious way to serve cauliflower. The spices are perfect and the yogurt gives it perfect moisture. I make this dish often As a Ā side to any protein.
This dish is absolutely amazing! I made it with so delicious coconut yogurt and it turned out so well. Even my husband who does not like cauliflower LOVED this. Thanks for the great recipe!
This recipe is so good it even made my veggie-resistant parents come back for more. Tonight I’m seeing friends for the first time in a year and this is what I’m making them.