Whole Roasted Tandoori Cauliflower
This whole roasted tandoori cauliflower delivers bold, comforting flavor in a simple, plant-forward dish served as a main or as a side. Made with pantry ingredients and one spice blend using Tandoori Twist, it’s an easy way to bring rich, satisfying taste to your table.
Serves: 2 as a main or 3-4 as a side; Time: 15 minutes to prepare; 40 minutes to roast in oven
Ingredients
1 whole cauliflower
½ cup yogurt or coconut yogurt
1 tbsp olive oil or melted ghee
1-2 tbsp Tandoori Twist, plus a sprinkle for garnishing
1 tsp kosher salt
lime wedges for garnishing
toasted pistachios for garnishing or toasted sliced almonds
Cilantro, finely chopped for garnishing or parsley
Instructions
Preheat the oven to 425 degrees F.
Boil a pot of salted water.
Rinse the cauliflower head and pat dry. Remove the outer leaves. Par boil for 4-5 minutes. Remove from pot and let it cool and pat dry.
In a small bowl, whisk the yogurt, olive oil, Tandoori Twist, and salt.
Place cauliflower on a baking sheet lined with parchment paper. Brush yogurt marinade all over into the nooks and crevices. Bake for 40 minutes. Broil on high 2-4 minutes.
Immediately sprinkle with fresh lime juice, extra dash Tandoori Twist, and garnish with parsley or cilantro.
Cooking Tips
Don’t over-parboil: 5 minutes is enough—too long and the cauliflower gets mushy.
Dry before marinating: Pat the cauliflower dry so the marinade sticks and roasts better.
Finish with a broil: 2-4 minutes at the end gives you that charred, tandoori-style finish.
Let it rest before cutting: helps it hold together and keeps it juicy.
Simple Pairings
Serve with warm rice or with naan bread
Serve with my Raita recipe
Slice it into tacos, add to wraps, or grain bowls
A glass of crisp white wine like Sauvignon Blanc or a dry Riesling