Give Meatless Monday fun new twist! Tandoori Style Roasted Cauliflower will have you looking at the humble cruciferous vegetable in an entirely new light!
I love coming up with new twists for meatless Monday, such as my Sheet Pan Tortellini alla Norma. This recipe completely transforms cauliflower through the process of slow roasting and warm, aromatic spices.
With just a handful of simple ingredients, this vegetarian dish will have your family asking for it again and again. Warm, nutty, and perfectly tender, Tandoori Style Roasted Cauliflower will become a new favorite meat free option.
- Cauliflower – You want to pick a medium sized head of cauliflower for this recipe.
- Yogurt – Pick your favorite variety. This will add tang, keep the cauliflower moist, and help all of the spices adhere to the cauliflower. In addition, it also makes a great base for a finishing sauce to both drizzle and dip.
- Salt and Pepper
- Lemon Juice – Fresh is best! This will bring an acidic pop to brighten up the dish. It also goes well at the end to squeeze on a little freshness.
- Garlic Cloves – These give a sharp, savory flavor.
- Ginger – Freshly grated ginger brings warmth and a little spice.
- Cumin – Earthy and lightly citrusy, just a little will perfume your entire house.
- Turmeric – Not only will turmeric give your cauliflower a gorgeous color, its slightly earthy flavor pairs well with the other spices.
- Garam Masala mix – This combination of spices usually includes cinnamon, fennel, bay leaves, cloves, red chile powder, and a handful of other spices. Each is a little different so use one you like. It’s warm, a little spicy, and deeply fragrant. It’s also perfect for long cooking foods like this roast cauliflower.
- Parsley – This brings a fresh, herbaceous pop to both the roasted cauliflower and also the optional yogurt sauce.
- Mint – Adds freshness to the yogurt sauce.
How to Make Tandoori Style Roasted Cauliflower
Not only is this dish perfect for a meatless Monday, it’s also a great one dish entree. Everything gets cooked in your Dutch oven.
Time needed: 1 hour and 30 minutes
With a little mix of the marinade, this dish couldn’t be any more effortless!
Preheat your oven to 300 degrees. Trim the outer leaves off of your cauliflower and trim the stem.
Mix together your marinade.
Place the cauliflower into a Dutch oven. Use your hands to spread the marinade all over the cauliflower. Put the cover on the Dutch oven and allow the cauliflower to roast for one hour.
- Final Step
Uncover the Dutch oven and roast the cauliflower for an additional 20 minutes, or until bronzed and fork tender.
- Serve it Up
Serve with yogurt sauce, fresh parsley, and a squeeze of lemon.
If you do not have garam masala, you can substitute this spice blend with your favorite curry powder. The flavors won’t have quite the same spice and warmth but will give you a similar result.
- Spicy – Kick up the spice level of this dish with a pinch of cayenne or red pepper flakes when you are mixing up your yogurt marinade.
- Wraps – Use leftover cauliflower to create a wrap for lunch the next day. Drizzle on your yogurt sauce!
- Salad – Looking for your favorite new salad topper? Add the roasted cauliflower florets to your favorite salad base and serve with a yogurt based dressing.
The only special equipment you need for this recipe is a Dutch oven. This will trap in the heat and help the cauliflower steam during the first part of the cooking while allowing you to remove the lid and let it roast at the end. If you don’t have a Dutch oven or oven safe pot with a lid you can use a baking dish and lightly cover the cauliflower with foil for the first part of cooking.
Top Tip for Tandoori Style Roasted Cauliflower
This cauliflower roasts at a lower temperature, allowing it to cook through and become tender. Don’t rush the process. This will give you a fork tender interior and that beautiful caramelized outer layer.
Tandoori Style Roasted Cauliflower
- 1 dutch oven
Tandoori Roasted Cauliflower
- 1 medium cauliflower
- 1 cup plain yogurt
- 1 tsp salt and black pepper
- 2 tbsp lemon juice
- 1 tsp fresh ginger, grated
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp garam masala
- fresh parsley for serving
- Naan for serving
- 1/2 cup Yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp parsley
- 1 tbsp mint
- salt and black pepper to taste
- Preheat your oven to 300 degrees.
- Trim the outer leaves off of your cauliflower and trim the stem. Place into a Dutch oven.
- Mix all of the remaining ingredients together and use your hands to thoroughly coat the outside of the cauliflower.
- Cover the Dutch oven with the lid and place in the oven. Cook for one hour.
- After an hour remove the lid and allow the cauliflower to cook for an additional 20 minutes or until golden and fork tender.
- Serve with naan and yogurt sauce. Garnish with fresh parsley.
- Mix all of the ingredients together. Chill until ready to serve.