Roasted Tandoori Cauliflower with Tahini Yogurt

Tender cauliflower florets are coated with savory, slightly smoky, earthy spices, then roasted until they crisp. Serve it alongside an easy-to-make, refreshing tahini-cilantro sauce. Tandoori cauliflower makes for a flavorful side dish, snack, or appetizer that’s sure to win hearts.

This tandoori cauliflower is one of my favorite ways to turn a humble head of cauliflower into something truly exciting. The yogurt-based marinade is packed with warm spices, giving the cauliflower that classic tandoori flavor while helping it stay tender as it cooks. The edges become lightly caramelized, the inside stays perfectly cooked, and every bite is packed with flavor.

To balance the warm spices, I finish the cauliflower with a drizzle of creamy tahini cilantro sauce. It adds freshness, brightness, and just the right amount of richness. The combination is simple, but it works beautifully.

You might also see this dish called gobi tikka—gobi means cauliflower and tikka refers to small marinated pieces that are roasted or grilled. Whatever you call it, it’s a delicious way to enjoy cauliflower and a fantastic side dish for everything from weeknight dinners to larger Indian-inspired spreads.

Can I make tandoori cauliflower in the air fryer or a pan? You can! Note that cooking times and temperatures may vary depending on the cooking method. You may need to cook in batches in the air fryer, depending on your basket’s size. Cooking the tandoori cauliflower in the pan will change the texture, but the flavors will still be tasty.

Make ahead and store

How can I make this in advance? This recipe offers a convenient solution for busy days or entertaining, as it’s easy to prep in advance and then roast right before serving. Simply prepare the marinade and mix it with the cauliflower in a large bowl. Then cover the bowl and refrigerate 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.

Can I store leftover tandoori cauliflower? You can store leftovers in a covered container in the fridge for 2-3 days; however, the fridge will soften any crispy bits, making them less crisp than freshly roasted cauliflower. Reheat it in the oven.

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Tandoori Cauliflower Recipe

Prep: 40 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 20 minutes mins

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Tender cauliflower florets are coated with savory, slightly smoky, earthy spices, then roasted until they crisp. Serve it alongside an easy-to-make, refreshing tahini-cilantro sauce. Tandoori cauliflower makes for a flavorful side dish, snack, or appetizer that's sure to win hearts.

4

Ingredients

Tandoori Paste

• ▢ ¾ cup plain yogurt
• ▢ 2 tablespoons cooking oil
• ▢ 1 teaspoon EACH: coriander and paprika
• ▢ ½ 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 ½ lemon

The Tandoori Cauliflower

• ▢ 1 large cauliflower (cut into florets)
• ▢ Minced cilantro and lemon slices (to serve)

The Tahini Cilantro Sauce

• ▢ ½ cup yogurt
• ▢ ¼ cup finely minced cilantro
• ▢ 2 tablespoons tahini
• ▢ Juice of ½ 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.
  ¾ cup plain yogurt, 2 tablespoons cooking oil, 1 teaspoon EACH: coriander and paprika, ½ teaspoon EACH: cumin, fennel, turmeric, garam masala or curry powder, chili powder, and salt, 2 cloves garlic, 1 inch piece of ginger, Juice of ½ 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 ½ 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 ⅓ cup water.
  ½ cup yogurt, ¼ cup finely minced cilantro, 2 tablespoons tahini, Juice of ½ 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

The tandoori paste is quite flexible. If you don’t have all of the spices, don’t fret. The most important spices for flavor are cumin, coriander, turmeric, and garam masala or curry powder. The paprika adds mostly color.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 215kcal (11%), Carbohydrates: 18g (6%), Protein: 8g (16%), Fat: 14g (22%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 10mg (3%), Sodium: 403mg (18%), Potassium: 829mg (24%), Fiber: 5g (21%), Sugar: 8g (9%), Vitamin A: 396IU (8%), Vitamin C: 109mg (132%), Calcium: 157mg (16%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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