Tandoori Cauliflower

Monday 3 August 2020

One thing which I really have come to love are Indian spices and flavours. They were not something I grew up with. In fact my mother could not stand to even smell them.  

I gained an appreciation for them as a young Bride in Calgary, Ontario and have been in love with them ever since.  I love their colour and warmth and their smell as well. Spicy and aromatic, they can really get the tastebuds tingling.

I was further introduced to Indian flavours when we moved to Suffield Alberta. 

For those of you who don't know Suffield is a small Hamlet in South Eastern Alberta and it is where the British Army do a lot of their training in ideal conditions.  

I became acquainted with many British people while we lived there and one thing the British do love is their curries!

This is not a creamy curry, but  a dry curry. East Indians/Asians eat a lot of vegetarian dishes. 

This recipe works beautifully as a side dish for an Indian dinner which has several dishes involved, for 4 or more people, or as a tasty Vegetarian main for two or three. (which is how we enjoyed it on this day.)

I have never eaten actual Tandoori in India, or even been to India for that matter, but my brother has. He could tell you if this had authentic flavours or not. I can't.

I can only tell you that it was flipping delicious!  The cauliflower was well flavoured and crispy tender, some of it cut into steaks and the remainder broken into florets. 

The steaks were dipped into a flavourful yogurt mixture prior to being browned in a skillet, and the florets were rolled in the remainder of the yogurt mixture.

Both the browned steaks and the florets were finished off by baking them in a moderate oven for about half an hour or so to perfection.

They smelled really good in the cooking and got our tastebuds really tingling with anticipation!

Beautifully coloured and wonderfully flavoured . . .with just enough zip!  Indian food can often be incredibly spicy and hot, depending on the area of India it comes from.  

It is much spicier in the Southern part than it is in the North.

Personally I could never eat a Madras or a Vindaloo.  Chicken Tikka is as spicy as I get! 

I served this with sticky jasmine rice and drizzled with some thinned yogurt to help cool down the spiciness a bit  . . .

I also sprinkled my husband's portion with a few extra red chilies as he loves the extra heat . . . he could easily eat a Madras, without even blinking!

I presented them with lime wedges, ready to squeeze over every thing adding a lovely tang . . .

This was quite simply delicious.  There is no other word for it.  Healthy too!

Tandoori  Cauliflower

Tandoori  Cauliflower
Yield: 3 - 6
Author: Marie Rayner
prep time: 10 Mcook time: 40 Mtotal time: 50 M
A simple yet incredibly delicious way and easy to cook cauliflower. You can use this as a side dish with a more substantial meal for six, or as a main dish for 2 to 3.


  • 1 medium cauliflower, leaves trimmed off and discarded
  • 125g plain thick unsweetened yogurt (1/2 cup)
  • 1 garlic clove, peeled and crushed
  • 1 TBS of grated ginger
  • 1 TBS of tandoori spice (see note below)
  • salt and pepper to taste
  • 1/2 TBS light olive oil
To serve:
  • Thinned yogurt
  • red chili flakes
  • lime wedges
  • steamed jasmine rice


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with some aluminium foil. Spray lightly with low fat cooking spray. Set aside.
  2. Trim the cauliflower and cut 3 (1/2 inch thick) steaks out of the centre, slicing down horizontally.  Break the remainder into florets. 
  3. Heat the oil in a large skillet.
  4. Whisk together the yogurt and all of the spices and seasonings. Dip the cauliflower steaks into this mixture on both sides. Place cut sides down into the hot oil.  Cook for 1 minute per side, flipping them over. Remove to the baking sheet.  Take the cauliflower florets and stir them into the remaining yogurt mixture and scatter them over the baking tray.
  5. Roast in the preheated oven for 35 to 40 minutes, or until the point of a sharp knife slips easily without much force into the cauliflower.
  6. Serve hot with hot steamed rice.  Drizzle with some thinned yogurt and red chilies (optional) and accompanied with lime wedges for squeezing over top. Delicious!


To make your own Tandoori Spice:   Mix together until well combined,  1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon turmeric,  ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg,  ¼ teaspoon ground cloves. Store in an airtight container out of the light. Makes about 2 TBS.
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This sure has been a weird summer weather-wise.  It has fluctuated between being hot as hades and oddly autumnal.   I suppose that old saying about the weather in the UK is true. It is very changeable and totally unreliable.  

Thanks for visiting! Do come again! 


  1. We ate this tonight as part of an Indian meal. I adore cauliflower and am always looking for new ways to prepare it. This made a very tasty dish and the yoghurt and lime gave it a lovely contrasting freshness that I really liked.

    I was happy to see that you provided a recipe to make one's own Tandoori spice. I think it will be lovely to have with fish and chicken as well.

    1. This was one of the favourite things I ever cooked Marie and I am so pleased that you have tried it and enjoyed it as well! Thank you so much! ❤️❤️


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