Roasted Tandoori Cauliflower (Gobi Tikka)
Whenever I want to make vegetables a little more exciting, this roasted tandoori cauliflower is one of the first recipes I turn to. Greek yogurt, garam masala, and smoked paprika coat every floret with warm Indian spices while the oven creates charred edges and tender centers. This recipe will convert even the pickiest eaters.
Servings: 4
Calories: 95kcal
Ingredients
Marinade:
- ¾ cup Greek yogurt
- 4 tsp smoked paprika
- 3 tsp ground coriander
- ½ tsp garam masala
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp cumin
- 2 cloves garlic minced
- 1 tsp minced ginger
- ½ tbsp lime juice
For The Cauliflower & Dressing
- ½ cup Greek yogurt
- 1 clove garlic minced
- ½ tbsp fresh mint chopped
- ½ tsp cumin
- ¼ tsp salt
- ½ tbsp lime juice
- 1 large cauliflower cut into florets
Instructions
To Make In The Oven
- Add all marinade ingredients to a mixing bowl and whisk until smooth.
- Add the cauliflower florets and gently mix through.
- Cover and marinate in the fridge for ½ hour or overnight.
- Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with baking paper and set aside.
- Remove the marinated cauliflower from the fridge and arrange on the prepared baking tray, making sure the florets don’t touch.
- Roast in the oven for 30 minutes or until tender and lightly golden.
- While the cauliflower is cooking prepare the dressing by adding all dressing ingredients to a bowl and whisking together, set aside.
- When cauliflower is tender serve immediately with dressing on the side.
For The Air Fryer
- Follow steps 1-3 above (make marinade, toss with cauliflower, marinate in the fridge). Then add the cauliflower florets to your air fryer basket in a single layer. You may need to do this in multiple batches depending on the size of your air fryer.
- Spray the florets with olive oil cooking spray.
- Air fry at 360 degrees F (or 180℃) for 14-19 minutes. Shake the cauliflower at around the 8-10 minute mark. Check for doneness at 15 minutes.
Notes
- My #1 Secret Tip for this roasted tandoori cauliflower recipe is to thoroughly dry the cauliflower after washing it. Too much moisture prevents the marinade from sticking to my florist properly, which can leave them soft instead of lightly crisp around the edges.
- Single layer: I always spread the florist in a single layer so the hot air circulates properly around each piece.
- Longer marinade: Letting the cauliflower marinate overnight creates a much stronger flavor throughout the florets.
- Chiffonade the mint: I use a chiffonade cut for the mint to prevent it from turning black. This keeps the sauce looking fresh and appetizing.
- Watch closely: During the final few minutes of roasting, I keep an eye on the cauliflower so the yogurt coating browns without burning.
- Air fry in batches: When using the air fryer, I cook the cauliflower in batches instead of overcrowding the basket so that the edges stay crisp.
Nutrition
Serving: 0.25cauliflower head | Calories: 95kcal | Carbohydrates: 13g | Protein: 10g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 797mg | Potassium: 628mg | Fiber: 5g | Sugar: 5g