Tandoori Cauliflower

This simple Tandoori Cauliflower recipe makes a delicious vegetarian side dish or snack. Crispy on the outside, tender on the inside, this tandoori cauliflower is a flavourful vegetarian tandoori recipe and a tasty twist on the classic. Marinated in MA’s Kitchen Tandoori Masala and curd, then grilled or roasted until lightly charred, it works as a delicious side, snack, or main dish. 

Cauliflower holds tandoori flavour well because the marinade settles into the gaps between florets. Two tips that make a difference. First, dry the florets well after washing so the marinade sticks. Second, spread them out on the tray with space between them because crowded cauliflower steams instead of roasting.  

Serve it as a side with rice and dhal, or as a vegetarian main with roti and a curd dip.  

Cauliflower florets are coated in a mix of yogurt and MA’s Kitchen Tandoori Masala, then cooked in a pan, baked, or grilled until soft and slightly charred. Finish with a squeeze of fresh lime juice before serving.