Baked Tandoori Cauliflower Recipe

Name: Baked Tandoori Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup / 120 mL plain, unsweetened yogurt (whole, lowfat, or nonfat); 1 tablespoon Tandoori Masala, plus more for sprinkling; 2 teaspoons salt; 1 (1-inch / 3-cm) piece ginger, peeled and grated; Juice of 1 lemon or lime, divided; 1 large head cauliflower, trimmed and cut in bite-sized pieces; 1 small yellow or red onion, finely sliced; 1-3 fresh Thai, serrano, or cayenne chiles, stems removed and finely chopped; 2 tablespoons chopped fresh cilantro; Naan and Pudina ki Chutney, for serving

Servings: persons

1/2 cup / 120 mL plain, unsweetened yogurt (whole, lowfat, or nonfat)
1 tablespoon Tandoori Masala, plus more for sprinkling
2 teaspoons salt
1 (1-inch / 3-cm) piece ginger, peeled and grated
Juice of 1 lemon or lime, divided
1 large head cauliflower, trimmed and cut in bite-sized pieces
1 small yellow or red onion, finely sliced
1-3 fresh Thai, serrano, or cayenne chiles, stems removed and finely chopped
2 tablespoons chopped fresh cilantro
Naan and Pudina ki Chutney, for serving

1
In a large mixing bowl, combine the yogurt, the Tandoori Masala, the salt, the ginger, and 1/2 the lemon or lime juice and whisk until combined.
2
Carefully fold the cauliflower into the mixture, ensuring all the pieces are coated.
3
Refrigerate the mixture for 2 hours or (ideally) overnight.
4
Set the oven rack at the highest position and preheat the oven to 400F / 260C.
5
Arrange the cauliflower in a single layer on a lightly greased baking sheet.
6
Bake for 30 minutes, turning over the pieces once halfway through the cooking time to ensure all pieces are lightly browned on both sides.
7
Remove from the oven.
8
Transfer the cauliflower [Q a serving bowl or tray.
9
Sprinkle the remaininng lemon or lime juice over the dish.
10
Smother the cauliflower with the onions, fresh chiles, and cilantro.
11
For added punch, sprinkle on a bit more of the Tandoori Masala just before serving.
12
Serve immediately with the Naan and a side of the Pudina ki Chutney.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup / 120 mL plain, unsweetened yogurt (whole, lowfat, or nonfat), 1 tablespoon Tandoori Masala, plus more for sprinkling, 2 teaspoons salt, 1 (1-inch / 3-cm) piece ginger, peeled and grated, and more.

Yes, Baked Tandoori Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Tandoori Cauliflower

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