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Crispy Tandoori Cauliflower: 7 Bold Flavors for Dinner

Tandoori Cauliflower
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Crispy Tandoori Cauliflower is a flavorful oven-roasted snack. It’s easy to prepare and perfect for weeknights. Serve it with yogurt dip and tangy chutney.

Ingredients

Scale
  • 1 head cauliflower, cut into florets (about 4 cups total)
  • 1 cup plain yogurt (dairy or dairy-free; thick yogurt yields best cling)
  • 2 tablespoons tandoori spice blend (or 1 tablespoon garam masala plus 1/2 teaspoon chili powder and 1/2 teaspoon paprika)
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon salt, plus a pinch of black pepper
  • 1 tablespoon chickpea flour or cornstarch, optional, for extra crispness
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. In a large bowl, whisk together the yogurt, minced garlic, lemon juice, oil, salt, pepper, and tandoori spice blend until smooth.
  2. Add the cauliflower florets to the bowl and toss gently until coated.
  3. Let the florets marinate for 20-30 minutes at room temperature or refrigerate for up to 2 hours.
  4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
  5. Spread the coated cauliflower in a single layer on the prepared baking sheet.
  6. Roast for 20-25 minutes, flipping once halfway through.
  7. Remove from the oven, squeeze fresh lemon over the cauliflower, and toss with extra salt and cilantro.
  8. Serve with yogurt sauce or cucumber raita.

Notes

  • For a more substantial meal, pair with basmati rice or lentil salad.
  • Can be served with warm naan or quinoa pilaf.
  • Meal-prep ideas can help save time on busy weeknights.
  • Air fryer can be used for quicker results.

Nutrition

Find it online: https://bakerslider.com/crispy-tandoori-cauliflower/

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