Whole Roasted Tandoori Cauliflower
Whole Roasted Tandoori Cauliflower
A deeply spiced whole cauliflower makes a dramatic plant-based centrepiece with tender layers and crisp roasted edges.
⏱️ Prep, Cook & Serve
Prep: 15 minutes | Cook: 55–65 minutes | Serves: 4
🧂 Ingredients
- 1 medium cauliflower, outer leaves trimmed
- 150g natural or plant-based yoghurt
- 2 tbsp Tandoori Masala
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 x 400g tin chickpeas, drained
- Fresh coriander and extra yoghurt, to serve
🔪 Method
- Heat the oven to 190°C fan. Simmer the whole cauliflower in salted water for 8 minutes, then drain thoroughly.
- Mix the yoghurt, Tandoori Masala, lemon juice and oil.
- Place the cauliflower on a lined tray and spread the mixture all over it, working some between the florets.
- Roast for 35 minutes. Scatter the chickpeas around it and roast for another 20–25 minutes until tender and browned.
- Rest for 5 minutes, then finish with coriander and yoghurt.
🍽️ Serving Suggestions
- Slice into wedges and serve with pilau rice.
- Add warm naan and a tomato salad.
💛 Why It Works
Briefly simmering starts the centre cooking, while roasting concentrates the spiced yoghurt into a flavourful crust.
🍳 Cook’s Tip
A medium cauliflower cooks more evenly than a very large one; check the centre with a small knife.
🛒 Get the Blend
Make this recipe with our Tandoori Masala | Authentic Indian Tandoori Spice Blend.
📖 More Tandoori Masala Recipes
- Classic Oven-Baked Tandoori Chicken
- Tandoori Salmon Skewers
- Tandoori Paneer Flatbreads
- Loaded Tandoori Chicken Fries
- Tandoori Prawn Rice Bowls
Browse our Recipe Page for more cooking inspiration.
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