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Easy Tandoori Whole Baked Cauliflower that is a really different way of serving cauliflower!
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Easy Tandoori Whole Baked Cauliflower

Easy tandoori whole baked cauliflower recipe which makes a stunning, healthy vegetarian main course!
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 Portions
Calories 327kcal
Author Richa

Equipment

  • Oven

Ingredients

  • 1 Cauliflower whole head of (approx. 1000 - 1200 gms)
  • 3 Onions large quartered
  • 3 Potatoes quartered
  • 3 tablespoons Oil
  • 1 cup Hung Curds
  • 2 teaspoons Chili Powder Red
  • 1 teaspoon Kashmiri Chili Powder
  • ½ teaspoon Turmeric Powder
  • 2 teaspoons Coriander Powder
  • 1 teaspoon Chaat Masala Powder
  • 1 teaspoon Garam Masala Powder
  • 2 tablespoons Ginger Garlic Paste
  • Salt to taste
  • Coriander Chopped for garnishing
  • Lime Juice

Instructions

  • Wash the cauliflower and remove the stem and leaves, while keeping the flower whole.
  • Fill a large pot (big enough for the cauliflower) halfway with water and bring it to a boil. Once the water starts boiling, carefully place the cauliflower and blanch for 5 minutes. Strain and let the cauliflower cool down a bit.
  • Mix together curds, a tablespoon of oil, both chili powders, turmeric powder, coriander powder, garam masala powder, chaat masala powder, ginger garlic paste and salt till blended.
  • Once the cauliflower is cool, rub the curds mixture all over the cauliflower, potatoes and onions. Let it sit for 10 minutes.
  • Pre-heat oven to 200 degrees celcius.
  • Brush an oven proof skillet or roasting pan large enough to fit the cauliflower with oil.
  • Place the cauliflower in the skillet along with onions and potatoes and brush with oil. Bake for 20 -25 minutes till the top is golden brown and the cauliflower is cooked through. (Half way through, brush once more with oil)
  • Squeeze lime juice and sprinkle coriander leaves on top. Serve immediately.

Video

Notes

  1. In case you don't have all the spices on hand, substitute the powders with 2 - 3 tablespoons store bought Tandoori Masala.
  2. Hang the curds for at least half an hour to drain most of the whey.
  3. I used a cast iron skillet to bake this cauliflower but any oven proof baking pan will do.
  4. You can marinate the cauliflower, place it in the baking dish and store it in the refrigerator. Place it in the oven 25 minutes before you are ready to eat.

Nutrition

Calories: 327kcal | Carbohydrates: 46g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 101mg | Potassium: 1323mg | Fiber: 9g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 107mg | Calcium: 138mg | Iron: 2mg