For another tandoori veggie recipe, make these delicious curried carrots in tandoori sauce next.
Tandoori paste: Yogurt, cooking oil, salt, garlic cloves, ginger, and lemon juice combine with numerous spices, but don’t fret if you don’t have all of them on hand. The most important spices for flavor are cumin, coriander, turmeric, and garam masala or curry powder. If you have paprika, ground fennel, and chili powder, add them in! Tandoori cauliflower: Large cauliflower, minced cilantro, and lemon slices. Tahini cilantro sauce: Yogurt, cilantro, tahini, lemon, garlic cloves, and sea salt.
Making tandoori cauliflower ahead
This recipe offers a convenient solution for busy days or entertaining as it’s easy to prep in advance and then roast the flavorful cauliflower right before serving. Simply prepare the marinade and mix it with the cauliflower in a large bowl. Then cover the bowl and store it in the fridge for 1-2 days, letting the flavors meld. Take it out and roast it as a tasty side dish when it’s busy, or when guests are coming over. Enjoy it to start a night of Indian-inspired dishes, serving it before Indian meatball curry, a black chickpea chana masala or palak paneer. Or use it as a side dish on a bed of turmeric rice next to mango chutney chicken.
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