Tandoori Cauliflower Recipe

Name: Tandoori Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 RawSpiceBar's Tandoori Spice; 1 small cauliflower (1 1/2 pounds), cored and stemmed; 1/4 cup yogurt; 3/14 inch fresh ginger ( 1/2 ounce), peeled and cut into chunks; 2 large cloves of garlic ( 1/2 ounce), peeled; 3 hot fresh green chilies; 2 tablespoon olive oil; 2 teaspoons ground cumin; 2 teaspoons dried fenugreek leaves or mint leaves; 1/4 teaspoon carom (ajwain) seeds, crushed, or 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1 teaspoon salt; 1/3 teaspoon turmeric (optional); 3 tablespoons chickpea flour or all-purpose flour; 1 Vegetable oil for basting; 1 Fresh coriander and lemon juice for garnish

Servings: persons

1 RawSpiceBar's Tandoori Spice
1 small cauliflower (1 1/2 pounds), cored and stemmed
1/4 cup yogurt
3/14 inch fresh ginger ( 1/2 ounce), peeled and cut into chunks
2 large cloves of garlic ( 1/2 ounce), peeled
3 hot fresh green chilies
2 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons dried fenugreek leaves or mint leaves
1/4 teaspoon carom (ajwain) seeds, crushed, or 1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon salt
1/3 teaspoon turmeric (optional)
3 tablespoons chickpea flour or all-purpose flour
1 Vegetable oil for basting
1 Fresh coriander and lemon juice for garnish

1
1. Process all the ingredients of the marinade in a blender or a food processor until they are liquefied. 2. Place the cauliflower in a shallow bowl. Spread the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes for the marinade to dry and adhere to the cauliflower. 3. Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil. 4. Dribble oil over the cauliflower and place it, stem side up, on the rack. Barbecue, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife. Transfer the cauliflower to a heated serving platter, surround with fresh coriander and serve sprinkled with lemon juice.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 RawSpiceBar's Tandoori Spice, 1 small cauliflower (1 1/2 pounds), cored and stemmed, 1/4 cup yogurt, 3/14 inch fresh ginger ( 1/2 ounce), peeled and cut into chunks, and more.

Yes, 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.

That's it — enjoy your meal!

Tandoori Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions