Roasted Tandoori Cauliflower with Tahini Yogurt
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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.
What I love most about this tandoori cauliflower is all the layers of flavor and texture. The spice blend is bold and balanced, giving it that distinctive tandoori flavor, while the yogurt keeps the cauliflower tender and juicy as it cooks.
I finish it with a drizzle of tahini cilantro sauce, which adds a fresh, creamy contrast to the warm spices. You might also see this dish called gobi tikka — gobi means cauliflower and tikka means little pieces — and once you try it, it’s easy to see why it’s such a favorite.
Ingredients needed
Tandoori cauliflower is made by coating cauliflower in spices and other staple ingredients. This is what you need:
- Tandoori paste: 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: Large cauliflower, minced cilantro, and lemon slices.
- Tahini cilantro sauce: Yogurt, cilantro, tahini, lemon, garlic cloves, and sea salt.
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 light snack, as an appetizer, or a delicious 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 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 the size of your 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.
Tandoori Cauliflower Recipe
Ingredients
Tandoori Paste
- ¾ cup 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 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Can this be served or adapted as an entree?
Sure!
Absolutely Brilliant I must say , I made it today for the football games and I must say they were magical . Hats off, and a sincere thank you for sharing!
I made this with soy yoghurt and it turned out wonderfully! Thanks so much for sharing I will definitely make it again.
That’s wonderful to hear, Anna!
We made this with cubed potatoes instead of cauliflower and it was delicious. Cubed the potatoes and roasted at 400 for about 50 min. A huge hit!
Good idea on the potatoes. I’ll have to try that!
Is it possible to make this on a pan instead of an oven?
It wouldn’t turn out exactly the same but it would still be tasty. 🙂
Hands down, this is the BEST cauliflower recipe I’ve ever had!! I make it weekly.
That makes me so happy to hear! Hooray!
I used a ripe avocado instead of yoghurt (because I didn’t have any plain) and it was sooo good!!! Great alternative.
That’s such a great idea!
I am going to make this to eat this week. Wanted to ask, why is the marinating for up to 24 hours? Does the cauli go limp after or something? I thought the longer you marinate the better. Thanks. xxx
I haven’t tested marinating it longer but I suspect you can. 🙂
This is undoubtedly the BEST cauliflower recipe out there! I’ve very recently entered the kitchen and this is SUPER easy… even for a noob like me!! I love it! Thank you! <3
Yay! I’m so happy to hear that!
This is definitely the best roasted cauliflower recipe I’ve ever made! And the sauce…don’t even go there! Insanely delicious! I make about 5 times the quantity!
I’m so happy to hear it was a hit!
Best ever!
Thank you so much!
What kind of yogurt? I’m assuming plain ‘flavored’ yogurt but would it be Greek yogurt or normal yogurt?
Thank you 🙂
The thicker the yogurt the better for this recipe! So yes, Greek-style plain yogurt. 🙂
Excellent recipe! Thank you, we loved it and will make it often.
I’m so happy you like the recipe!
I totally could, too!
Fantástic tandoori paste. We used it to marinate some turkey breast chunks and cauliflower, then pan fried it because of the meat… really delicious and flavourful. SO love your recipes, thank you!
Such a great idea to add turkey breast to the recipe! I’m going to do that next time. 🙂
Deliciosa
Thank you so much!