Tandoori cauliflower. Make a statement centerpiece with whole cauliflower roasted in delicious tandoori marinade. Pair it with flavorful mint chutney for a killer combo of addictingly good classic flavors. Add a pop of color with a light sprinkle of vibrant and green mint leaves.

Sometimes, I do enjoy feasting on a fabulous vegetarian spread. Enter this spiced version of whole roast cauliflower - delicious, healthy and super easy to make. While this version of roast is a bit different from your traditional Sunday roast, it’s hands down the best vegetarian roast I’ve ever eaten.

Honestly, I’m totally obsessed with this tandoori spiced whole roast cauliflower. Whole cauliflower is marinated with your favorite tandoori paste and baked in the oven until cooked through. How easy is that! Plus, it’s vegetarian and vegan friendly! And if you’ve a strict vegetarian friend, don’t forget to add this to your entertaining menu.

How to make tandoori cauliflower

Start with choosing the best cauliflower. You’ll also need to choose the right size depending on the number of people. For this recipe, I decided to go with medium-sized cauliflower that’s apt to feed about 4 people. Keep in mind that the size of cauliflower will also affect the cooking time.

The second step is prepping the cauliflower. First, remove the green leaves and cut the stem. The idea is to make sure cauliflower sits flat on the baking tray. Also, make two slits on the base of cauliflower so the thickest part of stem is cooked through making it very tender and delicious.

The marinade - homemade tandoori paste

Onto the marinade for this whole roast cauliflower. I prefer my all-time favorite homemade version of tandoori paste to make this roast. However, store bought paste also works well in this recipe. Cover the cauliflower with this marinade. You can use your fingers so all the little stems are completely covered in the marinade to create the most delicious vegetarian roast.

The secret tip?

Once in the oven, drizzle a little oil over the cauliflower every 15 minutes. Yes, that’s my secret tip to keep it moist and tender. You’ll also get a nice crispy coating on the outer surface of cauliflower. Trust me, that crispy texture is to die for.

Tandoori cauliflower + mint chutney = the killer combo

This combo is addictingly good. The amazing flavors from mint chutney pairs really well with the tandoori marinade. In my opinion, this is most delicious combo - so good the flavors just pop in your mouth.

Now if you’ll excuse me, I’ve a healthy roast cauliflower dinner to eat.

More cauliflower recipes:

Tandoori Cauliflower | Tandoori Gobi

Marinate whole cauliflower with flavorful tandoori paste, bake and pair with mint chutney to create a showstopper.

5 from 49 votes

Print Pin Rate

Course: Main

Cuisine: Indian Fusion

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Author :Nish Kitchen

Servings 4

Ingredients

▢ Homemade tandoori paste
▢ 1 medium head cauliflower
▢ Mint chutney to serve
▢ Chopped mint leaves to garnish

Instructions

Place rack in the middle of the oven. Preheat oven to 220 C. Grease and line a baking tray with baking paper. Set aside.
Prepare homemade tandoori paste according to the recipe instructions. Set aside.
Trim off the green cauliflower leaves. Cut the base of the stalk so the cauliflower can sit flat on the tray. Cut a cross into the base of the cauliflower.Coat cauliflower in tandoori paste.
Place cauliflower on the baking tray, and bake for about one hour or until tender. Drizzle a little oil on the cauliflower every 15 minutes. The cooking times may vary depending on the size of the cauliflower.
Transfer cooked cauliflower to a serving dish. Top with chopped mint leaves. Serve with mint chutney.

Nutrition

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