Tandoori Cauliflower Recipe

Name: Tandoori Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup plain Greek yogurt; 1 cauliflower; 3 clove minced garlic; 1 1/2 tbsp ground ginger; 1/2 cup vegetable oil; 1 tsp cayenne pepper; 1/2 tsp black pepper; 1 tsp ground cumin; 1/2 tsp coriander, ground; 2 tsp fresh lemon juice; 1/4 cup all-purpose flour

Servings: persons

2 cup plain Greek yogurt
1 cauliflower
3 clove minced garlic
1 1/2 tbsp ground ginger
1/2 cup vegetable oil
1 tsp cayenne pepper
1/2 tsp black pepper
1 tsp ground cumin
1/2 tsp coriander, ground
2 tsp fresh lemon juice
1/4 cup all-purpose flour

1
Separate the cauliflower into florets.
2
Using a fork pick the florets in several places.
3
Place florets in large Ziploc bag.
4
Combine the remaining ingredients in a bowl, and whisk.
5
Pour mixture into bag with the cauliflower.
6
Refrigerate for a minimum of 2 hours
7
Preheat oven to 350F
8
Place cauliflower on a baking sheet lined with parchment paper.
9
Bake for 30 minutes and cauliflower has turned golden brown.

429

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 2 cup plain Greek yogurt, 1 cauliflower, 3 clove minced garlic, 1 1/2 tbsp ground ginger, 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.

Tandoori Cauliflower

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