Taking inspiration from the Northern Indian dish gobi tikka, this yogurt-based marinade tenderizes and gives deep, bold flavor to roasted cauliflower. Flavored with fresh garlic, ginger, and warm spices like garam masala and Kashmiri chile powder, the yogurt coats every nook and cranny of the vegetables, helping each floret develop beautiful caramelization.
Cook the cauliflower at a moderately high temperature so that it adequately softens while developing color. A quick blast under the broiler adds extra char, while a finishing squeeze of lime brightens the heady spice.
Tips for making tandoori-style cauliflower
What is “tandoori-style”?
Tandoori dishes are traditionally cooked in a tandoor, a hot clay oven popular in Indian and other South Asian cooking. The term “tandoori-style” typically refers to foods coated in yogurt and spices, then roasted or grilled until lightly charred.
Can I use regular yogurt instead of Greek?
Greek yogurt has a thick texture that coats the florets. If using regular yogurt, strain it in a fine-mesh sieve or cheesecloth for about 30 minutes to remove excess liquid.
How hot is Kashmiri chile powder?
Kashmiri chile powder adds very mild heat and a vibrant red color. Substitute with paprika (not smoked) if preferred.
How do I get deeper browning?
If the cauliflower is tender but you want more char, switch the oven to broil for 1–2 minutes at the end. Keep a close eye on it so the yogurt coating doesn’t burn.
Can I marinate the cauliflower ahead of time?
Yes. Toss the cauliflower with the yogurt mixture up to 8 hours ahead, cover, and refrigerate. Let it sit at room temperature while the oven heats, then roast as directed.
What you’ll need
Burlap & Barrel Kashmiri Chili Powder, 2-oz. jar
$10 At Burlap and Barrel
Recipe information
Total Time
55 minutes
Yield
4 side-dish servings
Ingredients
3
1
⅓
¼
1
1
½
½
¼
1
1
1
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Whisk together 3 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ⅓ cup plain whole-milk Greek yogurt, ¼ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. garam masala, ½ tsp. ground turmeric, ½ tsp. Kashmiri chile powder, and ¼ tsp. freshly ground black pepper in a large bowl until smooth. Add 1 medium head of cauliflower (about 2 lb.), cored, cut into 1" florets; toss to coat in paste.
Step 2
Arrange cauliflower in a single layer on a rimmed baking sheet and roast until fragrant and starting to brown in spots, 20–25 minutes. Toss and continue to roast until cauliflower is very tender and browned, 15–20 minutes longer. For deeper browning, heat broiler and broil until cauliflower is starting to char in spots, about 2 minutes.
Step 3
Let cool at least 5 minutes; transfer to a platter. Drizzle 1 Tbsp. fresh lime juice over, then sprinkle with 1 tsp. finely grated lime zest.