Equipment
Ingredients
Cauliflower
- 600 g cauliflower, cut into medium, uniform florets
Tandoori Marinade
- 150 g plain full-fat yogurt, thickened or greek style preferred
- 15 g fresh ginger, peeled and finely grated
- 15 g garlic, peeled and finely grated
- 30 ml vegetable oil
- 15 ml lemon juice, freshly squeezed
- 5 g kashmiri chili powder
- 4 g garam masala
- 4 g ground coriander
- 3 g ground cumin
- 3 g ground turmeric
- 6 g salt
Garnish
- 5 g fresh cilantro, roughly chopped
- lemon, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 159 kcal
- Protein
- 5 g
- Carbohydrates
- 16 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 686 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 5 mg
- Potassium
- 672 mg
- Calcium
- 114 mg
- Iron
- 2.2 mg
- Magnesium
- 42 mg
- Phosphorus
- 127 mg
- Zinc
- 1.0 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 89 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.1 mg
- Folate
- 94 mcg
- Water
- 204 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the cauliflower and cut it into even, medium-sized florets. Ensure they are completely dry so the marinade adheres properly.
In a large mixing bowl, combine the yogurt, grated ginger, grated garlic, vegetable oil, lemon juice, Kashmiri chili powder, garam masala, ground coriander, ground cumin, turmeric, and salt. Use a whisk to blend the mixture until completely smooth and vibrant.
Add the cauliflower florets to the bowl with the marinade. Toss thoroughly to ensure every floret is generously coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate.
Preheat an outdoor grill or indoor grill pan to medium-high heat, targeting approximately 200C/400F.
Using tongs, place the marinated cauliflower florets onto the hot grill. Cook for 12 to 15 minutes, turning occasionally, until the cauliflower is tender when pierced with a fork and showcases dark, caramelized char marks on the edges.
Transfer the grilled cauliflower to a serving platter. Garnish with chopped fresh cilantro and serve immediately alongside fresh lemon wedges.
Chef's Notes
- Using a thick strained yogurt, often called hung curd in India, prevents the marinade from becoming watery and sliding off the cauliflower during cooking.
- Kashmiri chili powder is prized for providing a vibrant, fiery red hue without overwhelming heat. If substituting with standard cayenne pepper, reduce the quantity drastically and mix with paprika to restore the color.
- To mimic the intense smoky flavor of a traditional tandoor oven without a charcoal grill, you can use the dhungar method: place a small heatproof bowl with a red-hot piece of charcoal in the center of the marinated raw cauliflower, drip a drop of ghee on the coal, and seal the main bowl with a lid for 10 minutes before grilling.
- If you do not have a grill, this recipe translates beautifully to the oven. Roast the marinated florets on a wire rack set over a baking sheet at 220C (425F) for 20-25 minutes.
Storage
Refrigerator: 3 days — Store in an airtight container. The cauliflower may lose its crisp edges but will retain excellent flavor.
Reheating: Reheat in a 180C/350F oven or air fryer for 8-10 minutes until warmed through and the edges recrisp.
Troubleshooting
Cauliflower is deeply charred on the outside but raw and crunchy in the center
Cause: The grill temperature was too high, cooking the yogurt marinade before the heat could penetrate the vegetable.
Fix: Move the cauliflower to a cooler, indirect heat zone on the grill, or cover with foil and bake in the oven for 5-10 minutes until tender.
Prevention: Maintain a medium heat rather than screaming hot, and ensure florets are cut to a uniform, medium size.
Marinade slides off the cauliflower during grilling
Cause: The yogurt used was too thin and watery, or the cauliflower was wet after washing.
Fix: Cannot be easily fixed once cooking begins, but you can brush leftover marinade over the florets during the final minutes of grilling.
Prevention: Use a thick Greek yogurt or hang regular yogurt in cheesecloth to drain excess whey. Pat cauliflower completely dry before mixing.
Cultural Context
Tandoori cooking takes its name from the tandoor, a traditional cylindrical clay oven used throughout the Indian subcontinent to roast meats and bake flatbreads at exceptionally high temperatures. Applying this classic yogurt and spice marination technique to cauliflower creates a hearty, satisfying vegetarian dish that beautifully absorbs the complex, warming flavors of ginger, cumin, and garam masala while acquiring a delightful smoky char.
