Tandoori Cauliflower You Ll Be Amazed at How Good This Is
Transform your dinner table with this irresistible Tandoori Cauliflower recipe that will leave everyone amazed! This vibrant dish features tender cauliflower florets marinated in a spiced Greek yogurt blend infused with aromatic garlic, ginger, and a medley of Indian spices like turmeric, garam masala, and smoky paprika. Roasted to golden perfection at high heat, the cauliflower develops a slightly charred exterior while remaining perfectly tender inside. Packed with bold flavors and a tantalizing hint of heat from Kashmiri red chili powder, this vegetarian masterpiece is as nutritious as it is delicious. Serve it as a wholesome main course with naan or rice, or showcase it as a crowd-pleasing appetizer. With minimal prep time and simple ingredients, this recipe is the ultimate way to elevate your weeknight dinner routine!
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Recipe Information
Ingredients
- 1 head (medium) Cauliflower
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic
- 1 inch, grated Ginger
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 0.5 cup (optional, for garnish) Thinly sliced onion
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Cut the cauliflower into large florets and soak them in salted water for about 10 minutes. Drain and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, ground coriander, ground cumin, turmeric powder, garam masala, smoked paprika, Kashmiri red chili powder, salt, and vegetable oil. Mix well to form a smooth marinade.
Add the cauliflower florets to the bowl and toss well, ensuring each piece is thoroughly coated with the marinade. Let it rest for 15 minutes to allow the flavors to absorb.
Spread the marinated cauliflower florets evenly on the prepared baking sheet. Avoid overcrowding the pan to ensure even cooking.
Roast the cauliflower in the preheated oven for 25-30 minutes, flipping the florets halfway through, until they are tender and slightly charred on the edges.
Remove the cauliflower from the oven and transfer to a serving plate. Garnish with freshly chopped cilantro and thinly sliced onion if desired.
Serve warm as a main dish with naan or rice, or enjoy it as a flavorful appetizer!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 20.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
