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tandoori cauliflower

Tandoori cauliflower

Tandoori cauliflower is an Indian appetizer made by marinating and grilling cauliflower in an oven.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 500 grams cauliflower without leaves (gobi)
  • 1½ tablespoons oil
  • 2 tablespoons yogurt or curd (2 tbsps more if needed)
  • 1 tablespoon ginger garlic paste
  • ¾ tablespoon red chili powder (reduce for kids)
  • ¼ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon lemon juice or amchur (dry mango powder)
  • 2 tablespoon coriander leaves chopped
  • ¾ teaspoon Salt (adjust to taste)
  • 1 onion diced (optional)
  • 1 to 2 tablespoons roasted gram flour or besan (optional) (refer notes)

How to make the recipe

Preparation

  • Cut off the stem of the cauliflower leaving 1 to 2 cms to keep the florets intact.
  • Slightly loosen the florets on top with your fingers. This helps to inspect the cauliflower for bugs or worms.
  • Heat 4 cups of water in a large pot. The pot must be large enough to fit the gobi.
  • When the water turns hot. Add 1 tsp salt and Turn off the stove.
  • Immerse the gobi in the hot water just for 2 to 3 mins. Remove it and rinse under running water immediately.
  • Set aside until the excess moisture drains completely. You can also separate the florets if you prefer to grill the florets and not the whole cauliflower.
  • Loosen the florets slightly so ensure it cooks through well. If you do not do this your cauliflower may remain uncooked inside.

How make tandoori cauliflower

  • Mix all the ingredients mentioned above for the marinade (except the onions). Taste it. If needed add more spice and salt.
  • The marinade must be thick yet spreadable. If it is too thick then add the rest of the 2 tbsps of yogurt.
  • Marinate the cauliflower well, Make sure the marinade goes in between the groves. Set aside for 1 hour.
  • Preheat the oven to 190 C or 375 F for at least 15 minutes. Transfer the cauliflower to a baking tray. Tuck the onions on top of the cauliflower.
  • Grill the whole tandoori cauliflower for 50 mins depending on the size. If using florets then grill for 25 to 30 mins.
  • Test by inserting a knife or fork in the stem. When done it goes in easily.
  • If the cauliflower browns on top & remains undone inside, then you can baste some marinade on top. Continue to grill for a little longer until done.
  • Serve tandoori cauliflower as a starter or as a side.

NUTRITION (estimation only)

Calories: 128kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 508mg | Potassium: 518mg | Fiber: 4g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 71mg | Calcium: 69mg | Iron: 1mg