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Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney

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Cauliflower is by far the most cooked vegetable in our house. I roast it, steam it, fry it, mash it, pickle it, and even it eat it raw. I pretty much buy a cauliflower on every grocery store trip.

Whole roasted tandoori cauliflower recipe at Indiaphile.info

There are so many different ways to eat cauliflower, it’s a super versatile vegetable. Of all the ways to cook it, I think whole roasting it is by far the most visually stunning way to cook a cauliflower.

Whole roasted tandoori cauliflower recipe at Indiaphile.info

Bringing the whole cauliflower to the table on a pretty platter makes for an amazing centerpiece to a vegetarian meal. I especially love to slice into the cauliflower and see the creamy white inside in contrast to the crispy yellow exterior. Steve likes to slice it like a roast and I prefer to cut wedges. It’s delicious either way! And best of all, if you have the ingredients on hand, the prep takes just a few minutes.

Whole roasted tandoori cauliflower recipe at Indiaphile.info
Whole roasted tandoori cauliflower recipe at Indiaphile.info
Whole roasted tandoori cauliflower recipe at Indiaphile.info

We had some left overs the next day and we made the cauliflower into a taco filling and added a little cheddar cheese and hot sauce. Super good!

Whole roasted tandoori cauliflower recipe at Indiaphile.info

Whole Roasted Tandoori Cauliflower with Cilantro Onion Chutney

Puja Thomas-Patel
This tandoori-style whole roasted cauliflower makes a flavorful and visually stunning centerpiece to a vegetarian meal
4.67 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 94 kcal


For the Cauliflower

  • 1 medium cauliflower
  • ½ cup yogurt I use nonfat Greek style yogurt
  • 3 garlic cloves grated
  • 1 tsp grated ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp chili powder or to taste
  • ½ tsp salt or to taste

For the Cilantro Onion Chutney

  • 1 cup loosely packed cilantro roughly chopped
  • cup mint leaves or substute 1 tsp dried mint leaves
  • ½ small red onion roughly chopped
  • ½ cup yogurt
  • ½ Serrano chili or to taste, roughly chopped
  • ½ tsp salt or to taste


  • Rinse and dry the cauliflower and cut off the leaves and core.
    Whole cauliflower
  • In a small bowl, mix together all the ingredients except the cauliflower.
  • Brush the yogurt mixture all over the cauliflower. Make sure to get into all the crevices and don’t neglect the underside.
    Brush the cauliflower
  • Set the cauliflower in a casserole dish or cookie sheet and then in the fridge to marinate for an hour or two. You can leave it in the fridge for up to eight hours if you want to prep earlier.
  • Preheat oven to 425 degrees Fahrenheit.
  • Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.
  • Let cool for about 10 minutes before serving.

For the Chutney

  • Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.


If you want to get the traditional red color that’s associated with tandoori, you can add a few drops of red food coloring.
If you’re short on time, it’s okay to skip the marinating. It’ll still taste good.


Calories: 94kcalCarbohydrates: 14gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 659mgPotassium: 597mgFiber: 4gSugar: 6gVitamin A: 302IUVitamin C: 73mgCalcium: 124mgIron: 1mg
Keyword cauliflower, tandoori spices
Tried this recipe?Let us know how it was!


  1. I admit that I have never cared a lot about cauliflower but you opened my eyes – how gorgeous to have it roasted like this as a whole! Looks gorgeous – and I’m sure it tastes wonderfully spicy. Thanks a lot for the inspiration!

  2. Wow. That looks amazing. I love the vegetarian dishes you have on your blog. Always looking for ways to add more vegetables into my diet in a tasty way.

  3. I feel like I need to buy some cauliflower! it’s kind of one of those strange veggies that I hardly eat though… but this makes it very tempting! I hope they go on sale soon so that I have no excuse! 😉

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