Tandoori Cauliflower/Vegetables

Photo credits: Asha Sreedharan


  • 1 kg cauliflower, whole
  • 5 garlic cloves
  • ½ tsp freshly ground pepper
  • 1 inch cube unpeeled ginger
  • ½ tsp salt
  • 1 medium onion, cut into 8 wedges
  • ¼ tsp ground cardamom
  • 1 cup soy yogurt
  • ¼ tsp freshly grated nutmeg
  • 3 tbsp fresh lemon or lime juice
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon
  • 2 tsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • chopped green onion
  • lemon or lime wedges (for garnish)


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

Marinate the cauliflower in a mixture of lemon juice and salt for about 1/2 hr.  Then add the lemon juice/salt to the stuff in the blender and whirl it up. When you lean over to sniff,  it should bite back, hard. 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 until it’s almost done and then open the parchment paper to let it dry out a bit while it finishes baking. Serve.


Yo can use other vegetables like potatoes, okra, colorful peppers, tofu etc instead of cauliflower.

Serves 7-8