Roasted Tandoori Cauliflower

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If you’re a fan of tandoori flavors, you’re going to fall in love with my fragrant, spiced, roasted tandoori cauliflower recipe. This Indian dish is naturally gluten-free and low carb, making it a great choice for anyone looking for a healthy appetizer, side dish, or snack. Cauliflower is marinated in an aromatic blend of Indian spices mixed with tangy Greek yogurt just before roasting, for a savory, fragrant dish that’s never boring. Plus, I’ve included helpful instructions for both the air fryer and oven!

Rich tandoori spices combined with hearty healthy cauliflower? Yes please! This might be my new favorite side dish recipe! But, I think the most fun way to serve this dish is as an accompaniment to several other Indian dishes, like my traditional Indian samosas, authentic Guyanese roti, or vegan naan.

Also known as tandoori gobi, my recipe features a quick and easy preparation method with a delicious marinade of smoky and earthy spices and a cool yogurt dressing for dipping. From start to finish, I can have this on the table in a little over an hour making for a wholesome dinner even on busy weeknights. 

If you’re looking for other flavorful Indian recipes like this one, be sure to check out my cauliflower sabji recipe and for an extra filling lunch or dinner add a few of my 60 BEST vegetarian Indian recipes to the spread.

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🥘 Ingredients

These ingredients are easy to find at the grocery store and come together to make the most mouthwatering tandoori roasted cauliflower! Here is what I use:

Tandoori Paste: For this recipe, I make a homemade tandoori paste using Greek yogurt, smoked paprika, ground coriander, garam masala powder, salt, turmeric powder, cumin powder, garlic, ginger and fresh lime juice. In a pinch, I’ve also used 2-3 tablespoons of store-bought tandoori paste instead. I also substitute lemon juice instead of lime juice as needed. I don’t recommend using ginger garlic paste, as the ratios are more difficult to control.

Cauliflower: I always opt for a large head of cauliflower. As a shortcut, I’ve used pre-cut cauliflower florets to save time.

Dressing: I use Greek yogurt, garlic, fresh mint, cumin, salt and lime juice for a tangy sauce. To make this vegan, I will substitute coconut yogurt. Vegan or regular sour cream is also a good substitute.

Smoked Paprika: Smoked paprika contributes to the earthy flavors of this recipe. I reduce the spice and smokiness by using regular paprika.

Fresh Mint: This adds the perfect pop of refreshing flavor. When I can’t find fresh mint, I will use fresh cilantro or Thai basil as a substitute.

👩🏽‍🍳 How To Make Roasted Tandoori Cauliflower Bites

Learn how to marinate cauliflower Indian style for the most delicious baked tandoori cauliflower recipe! I’ve included the oven method and the air fryer method below.

Prepare Cauliflower: I always start by washing and prepping the cauliflower. I cut each floret into uniform pieces that can be eaten with a bite or two.

Make The Cauliflower Yogurt Marinade: In a large bowl, I mix together all of the tandoori marinade ingredients.

Marinate Cauliflower: Then, I add the florets to the mixing bowl and toss until the cauliflower is completely coated. I cover the bowl with plastic wrap or a lid and allow the cauliflower to marinate for at least 30 minutes, or overnight for more flavor.

Spread Out On Tray: When I’m ready to cook, I transfer the marinated cauliflower florets to the prepared baking tray lined with parchment paper. 

Bake: Then, I bake the cauliflower in a 350 degree Fahrenheit oven for about 30 minutes or until it is a light golden brown and tender when pressed.

Combine Sauce Ingredients: To prepare the yogurt sauce, I add all of the ingredients to a small bowl and stir together until completely combined. 

Serve: To serve, I add marinated roasted cauliflower to a serving dish with the dressing drizzled on top or served as a dip on the side. This dish is best served immediately!

Air Fryer Method

I love using the air fryer as a shortcut for this tandoori gobi recipe. For this method, I follow the steps for marinating and preparing (make marinade, toss with cauliflower, marinate in the fridge).

Then, I add the marinated florets to my air fryer basket in a single layer. Sometimes, I do this in multiple batches.

Next, I spray the florets with olive oil cooking spray and air fry at 360 degrees Fahrenheit for 14-19 minutes, shaking the basket at around the 8-10 minute mark. These are usually ready in about 15 minutes.

📖 Variations

Steaks: I’ve also made tandoori cauliflower steaks using the same method but in a casserole dish! Pair with some mashed potatoes for a unique twist and flavor variation on a classic dinner.

Seasonings: Sometimes I shake up the seasoning blends and use chaat masala, curry powder, or a tandoori masala blend instead of the included spices in this recipe. Get creative with the marinade and taste test as you go.

Spiciness: To add more heat, I’ll add red chili powder, black pepper, cayenne pepper, or crushed red pepper flakes.

Dairy Free And Vegan Version: To make a dairy free and vegan tandoori cauliflower, simply replace the Greek yogurt with vegan sour cream or coconut yogurt.

🍽 Serving Suggestions

I love eating this tandoori cauliflower tikka as a light lunch or dinner, especially when served with other dishes! Here are some of our favorite ways to serve this recipe:

Sauces: I’ll swap out the dressing in this recipe for a green chutney or another dip I have on hand.

Entrees: I love to serve this roasted Indian cauliflower as a side dish alongside crock pot dal, Indian fried rice, or lentil cauliflower curry.

Side Dishes: For a lighter meal, I’ll serve this with fresh vegetables and lima bean hummus, or with a fresh tomato avocado cucumber salad. To keep the Indian flavors going, I like to pair with vegan biryani or Indian asparagus stir fry.

🧊 Storing And ♨️ Reheating

My delicious cauliflower tandoori recipe can last for several days, so I make sure to prepare plenty to eat throughout the week! Here are my top storage tips:

Refrigeration: After it cools to room temperature, I place leftover cauliflower in a resealable plastic bag or airtight container in the refrigerator for up to 3 days. I also store the dressing in an airtight container in the fridge – it stays good for up to 1 week.

Freezing: I freeze Indian roasted cauliflower for up to 3 months in a freezer-safe container or resealable freezer bag. To prevent the florets from sticking together, I’ll flash-freeze them on a lined baking sheet in a single layer.

Reheating: I reheat leftover roasted cauliflower briefly in the oven or the microwave until warmed through. Keep in mind, microwaving will make the cauliflower a bit more mushy while the oven will help to crisp it up.

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