Tandoori Gobi
Crispy-edged cauliflower florets coated in a spiced yogurt marinade and roasted until charred. A showstopping vegetarian appetizer with smoky, tangy heat.
- Total time
- 35 min
- Servings
- 4
- Calories
- 165
- Protein
- 7g
Ingredients
- 1 cup plain full-fat yogurt
- 2 tablespoons ginger-garlic paste
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 2 tablespoons fresh lemon juice
- ¾ teaspoon salt
- 2 tablespoons vegetable oil
- 1 large (about 1.5 pounds) fresh cauliflower head
- 1 tablespoon vegetable oil
- ¼ cup fresh cilantro leaves
- 2 wedges fresh lemon wedges
Instructions
- 1
Position your oven rack to the upper-middle position and preheat the oven to 475°F. Line a large rimmed baking sheet with parchment paper.
- 2
Slice a large fresh cauliflower head in half lengthwise, then cut each half into florets about 2 to 3 inches across — aim for pieces that are roughly uniform in size so they cook at the same rate. Leave the stem attached when possible, as it keeps the florets intact. You should have about 12-14 florets.
- 3
In a large mixing bowl, whisk together 1 cup of plain full-fat yogurt, 2 tablespoons of ginger-garlic paste (or freshly minced ginger and garlic if you prefer), 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of garam masala, 0.25 teaspoon of turmeric powder, 2 tablespoons of fresh lemon juice, and 0.75 teaspoon of salt. The mixture should be smooth and vibrant orange-red. Stir in 2 tablespoons of vegetable oil.
- 4
Add all the cauliflower florets to the marinade and gently toss with your hands or a spoon until every piece is evenly coated — work carefully so the florets don't break. Let them sit in the marinade for 10 minutes at room temperature. This short marination infuses flavor without making them waterlogged.
- 5
Transfer all the marinated cauliflower florets to your prepared baking sheet, arranging them in a single layer with the flat sides facing down so they make contact with the hot pan — this is what creates the beautiful charred bottom. Do not crowd the pan; they need space to roast, not steam.
- 6
Roast on the upper-middle rack at 475°F for 20-25 minutes. Halfway through (around the 12-minute mark), shake the pan or use tongs to rotate the florets so they brown evenly on all sides. You're looking for deeply caramelized, charred edges and a fork-tender center. When done, the edges should be dark golden-brown and the yogurt marinade should have crisped up into a crust.
- 7
Remove the baking sheet from the oven and let the cauliflower rest for 2 minutes — this prevents the pieces from breaking apart when you move them. Transfer the florets to a serving platter, scatter fresh cilantro leaves over the top, and serve hot with fresh lemon wedges on the side for squeezing.
Tools you’ll need
- oven
- large rimmed baking sheet
- parchment paper
- large mixing bowl
- whisk
- tongs
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