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Tandoori Gobi or Tandoori Cauliflower is a spicy Indian version of baked cauliflower recipe that is prepared with thick yogurt and staple pantry spices and is so flavorful. Serve the delicious cauliflower with an easy to make cilantro sauce!

Tandoori Cauliflower is the BEST cauliflower recipe ever! Calling all cauliflower lovers! I’ve found my favorite cauliflower recipe and I’m sharing it with you today. This roasted tandoori cauliflower has won my heart. The Cauliflower florets marinated in flavorful tandoori masala and baked until all golden and charred from top and still says juicy when you bite into it.

This is a healthy and unique vegetarian recipe you can add to your table! It is the perfect vegetarian appetizer you can serve at any party or even as an evening snack along with chai or coffee.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

This tandoori cauliflower requires few satple pantry ingredients:

Cauliflower – You can cut the cauliflower into florets or whole cauliflower can be used. You can replace broccoli in place of cauliflower.
Yogurt – Thick full fat curd/hung curd will give best results.I have used plain Greek yogurt or you can substitute with hung curd
Ginger Garlic paste – Its add nice flavour to the cauliflower. You can use homemade ginger-garlic paste or store-bought one.
Spices – This recipe use exotic indian spices like coriander,cumin, garam masala, kashmiri red chilli and pepper.
Lemon Juice – It add the zesty flavor to cauliflower, don’t skip this. Lime juice will also do!

HOW TO MAKE?

This recipe involves simple steps to follow:

Cut the cauliflower into florets
Prepare the tandoori masala paste
Marinate the cauliflower in masala paste
Bake until golden and crispy!

CAN WE MAKE THIS TANDOORI CAULIFLOWER AHEAD?

Yes, this tandoori cauliflower can be made ahead. Keep refrigerated the marinated cauliflower in a air-tight container or zip lock bag for up to 3 days.

HOW TO SERVE THIS?

You can serves as follows:

Serve as an appetizer with lime wedges, cilantro and red onion. Serve with cilantro chutney as a dip.
Add it to your favourite salad.
Roll it in wrap or pita with cucumber, onion, tomato along with green chutney
Add it to a curry for quick delicious cauliflower tikka masala in minutes.
To make as wholesome meal, pair it with any pulao, briyani or flavored rice along with raita

If you love this Tandoori Cauliflower as much as I do, make sure to give it a 5-star review in the comments below!

Some of the other cauliflower recipes,

Gobi Paratha

Crispy Gobi Manuchurian

Gobi 65

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

Tandoori Gobi or Cauliflower

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Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer

Cuisine Indian

Servings 2 servings

Calories 250 kcal

Ingredients

3/4 cup yogurt/ hung curd
1 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
2 tbsp lemon juice
1 tsp salt
Minced cilantro and lemon slices to serve

Instructions

Cut the cauliflower into large florets and allow it to soak in warm water for 10 mins. Then drain the water and pat dry using tissue paper to remove water.
In a mixing bowl, whisk together the yogurt, ginger-garlic paste, spices, lemon juice and salt.
Add the cauliflower florets into the tandoori paste and well so that the cauliflower is completely covered in the tandoori paste. Set this aside for a 10 mins or in your fridge for up to 24 hours.
In Oven: Preheat your oven to 400 F and line a baking tray with parchment paper. Place the marinating cauliflower onto the baking sheet. Roast in the oven for 40 minutes, tossing halfway through.
In Air Fryer: Place the marinated cauliflower in fryer and air fry for 30 minutes at 400 F. Toss halfway through.
Serve the tandoori cauliflower with cilantro and lemon slices and the cilantro sauce on the side.