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Tandoori Cauliflower/Vegetables

Photo credits: Asha Sreedharan


  • 1 kg cauliflower, whole
  • 5 cloves garlic
  • 1″ pc unpeeled ginger
  • 1 medium-sized onion, cut into 8 wedges
  • ½ tsp unrefined salt
  • ½ tsp freshly ground pepper
  • ¼ tsp ground cardamom
  • 1 cup soy yoghurt
  • ¼ tsp freshly grated nutmeg
  • 3 tbsp fresh lemon or lime juice
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon powder
  • 2 tsp ground coriander (dhania) seeds
  • ¼ tsp red chilli powder
  • 1 tsp ground cumin (jeera)
  • 1 tsp turmeric powder (haldi)
  • Chopped spring onion greens, for the garnish
  • Lemon or lime wedges, for the garnish


Mince garlic in food processor, add ginger and mince, add onion and mince. Add the next 12 ingredients and puree.

Marinate the cauliflower in a mixture of lemon juice and salt for about half an hour. Then, pour the lemon juice/salt still remaining at the bottom of the marinating bowl into the blender with the pureed spices and blend to mix. This mixture should smell sharp. Pour this tandoori paste over the cauliflower and let it sit for up to two hours. Then, wrap in parchment paper, slathering a lot of the paste over the top before closing it up. Bake at 200 °C in a pre-heated oven for about 20 minutes, until it is almost done. Then, open the parchment paper to let it dry out a bit while it finishes baking. Take it out of the oven when golden brown on top. Garnish and serve.


You could use other vegetables like potatoes, okra, colorful peppers, tofu etc., instead of cauliflower.

Serves 7-8


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