Indian Style Tandoori Cauliflower

1 minReading time

Serves 4, 1 serving: 250 kcal, 10 g protein, 14 g fat, 14 g carbs)


For the Tandoori mixed spices (optional you can, of course, buy the mix ready-made)

  • 2 cinnamon sticks
  • 8 cardamom capsules
  • 4 teaspoons cumin
  • 2 tablespoons coriander seeds
  • 2 teaspoons cloves
  • 1 teaspoon nutmeg
  • 2 teaspoons cayenne pepper
  • 2 tablespoons ground turmeric
  • 2 tablespoons sweet paprika powder
  • mortar and pestle

For the cauliflower:

  • 1 cauliflower (ca. 1 kg)
  • 4 garlic cloves
  • 1 piece (ca. 20 g) fresh ginger
  • juice from one lemon
  • salt, pepper
  • 150 g + 450 g whole milk yoghurt
  • 1⁄2 bunch of mint
  • 3 tablespoons olive oil
  • baking paper
  • aluminium foil (optional)


1. Cut the cinnamon sticks into small pieces. Crush cinnamon, cardamom, cumin, coriander seeds and cloves in the mortar. Add nutmeg, cayenne pepper, turmeric and paprika powder in a twist-off glass and shake until everything is mixed very well.

2. Clean and wash the cauliflower. Peel garlic and ginger, coarsely chop them and crush them in the mortar. Then mix with 1 tablespoon of the tandoori spice, lemon juice and 1 teaspoon of salt. Mix with 150 g yoghurt. Coat the cauliflower with the mix and let it marinate for 1,5 hours.

3. Preheat the oven (electricity 200° C/convection: 175° C). Put the cauliflower on a baking tray covered with baking paper. Bake for 45 minutes. Lower the heat to (electricity 175° C/convection: 150° C) and let it bake for 30 more minutes. Towards the end of the time test with a small kitchen knife if the cauliflower is done. If it is hard to stick the knife into the cauliflower let it bake for 10 more minutes. Cover with aluminium foil if necessary.

4. Wash the mint and shake it dry. Remove the leaves and finely chop them. Mix mint, oil and 450 g yoghurt, season with salt and pepper. Take the cauliflower from the oven. Serve with mint yoghurt.

Preparation time: ca. 105 minutes + waiting time 90 minutes.


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