While I have tandoori fish and tandoori chicken recipes on my blog, a vegetarian version was missing. And what could be a better start than tandoori gobhi (spiced and grilled cauliflower). In fact, this is a vegan recipe. I love gobhi and know of very few who don’t. Moreover, the tandoori marinade makes the roast all the more special. I have baked my cauliflower after cutting it up in florets. However, you could even roast it whole. I just feel the florets are easier to eat as an appetiser or finger food. Yes, this is an amazing party food. Serve the tandoori gobhi (spiced and grilled cauliflower) with some yummy green chutney and you will have a crowd pleaser!
Yummy recipe
This roast is a delectable vegan/vegetarian fall recipe. And the best part about this is, even the meat lovers love it. So, to save on my baking time, I have par boiled the cauliflower first. This step gives a head start to the cooking process. As a result, the amount of time the florets are in oven is lesser. Although, if you are baking the cauliflower whole or have time in hand, you could skip the boiling step.
Coming to the marinade, the warm spices and yoghurt mix is a pure delight. In fact, this is the same one I use when grilling meat or fish in Indian style. And that’s the beauty of this tandoori spice paste. As a matter of fact, you can use it to grill any other vegetable you want, as well. Some popular ones are tandoori aloo, tandoori mushrooms, tandoori paneer etc.
You could pair your tandoori gobhi (spiced and grilled cauliflower) with some spicy Sriracha or green chutney or even with some mayonnaise. Nonetheless, if you ask me, it is the green coriander and mint chutney is the best match. 🙂
Recipe for all times
You could bake this for a lovely teatime snack for as an appetiser in your dinner parties. This is a delicious accompaniment with a chilled beer, as well. So, as much as it a fall recipe it is also an amazing summer barbecue one. So, no matter what occasion, get baking soon with this recipe.
Eat hearty!
Also see, roasted garlic & turmeric hummus and beetroot hummus
Tandoori gobhi (spiced and grilled cauliflower)
Equipment
- Oven
Ingredients
- 1 large cauliflower cut into florets
- 2 tbsp chaat masala
For the tandoori marinade
- 6-7 tbsp Greek yoghurt hung curd
- 2 tbsp mustard oil
- 2 tbsp gram flour besan
- 2 tbsp garam masala
- 1 tbsp coriander powder
- 1 tbsp kasuri methi dried fenugreek leaves
- 2 tbsp lemon juice
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- salt to taste
Instructions
- Par boil the cauliflower florets in salted water. Drain and set aside until needed
- In a mixing bowl, mix and whisk all the ingredients of the tandoori marinade until lump free. Then add the par boiled florets in it
- Make sure each of them is coated with the marinade and then lay them in a single layer on a baking tray. In a pre-heated oven, bake these for 12-14 minutes at 180°C or until completely cooked
- Sprinkle some chaat masala and serve the tandoori gobhi (spiced and grilled cauliflower) fresh and hot along with a mint chutney. Enjoy!
Notes
- If not in an oven, you could also make the tandoori gobhi (spiced and grilled cauliflower) in a skillet as well. Grease the skillet with some ghee/oil and roast them over medium flame until cooked
- tbsp - tablespoon
- tsp - teaspoon
