Tandoori, the name evokes the exotic image of bright red color chicken pieces, but gobhi (cauliflower) is the alternative to tandoori chicken for Veggie lovers. They are a favorite in North India, especially in Punjabi cuisine.
I can’t believe I never shared a tandoori gobhi recipe on my blog. I eat it more often than chicken. When I read a friend’s post of how he enjoyed tandoori food on his vacation to India, I had an intense craving to make some. So I went ahead and whipped together the most simplest and easiest recipe: tandoori gobhi.
Update February 19, 2022 – Incase you want to see this recipe in action I uploaded the video my YouTube channel.
Technically, the word ‘tandoori’ refers to any dish prepared inside a tandoor (clay oven) but you don’t need to buy a tandoor or built one in your backyard because this dish can be made on the grill and in home oven. The result is not exactly as it would be from a clay oven but I promise it’s just as good as you would get in an Indian restaurant.
I have always liked cauliflower (remember my post on aloo gobhi), roasting with Indian spices brings out an amazingly yummy flavor that I just love. The cauliflower has a nice bite to it and I think it’s a perfect vegetable for a tandoori dish since it holds its shape quite well.
I start by breaking down an entire head of cauliflower. Then creating a marinade with yogurt, lemon juice and spices (all spices are easy to find in Indian and main stream super markets). Marinate the florets in the tandoori mixture for an hour or more if you like. Mine was left marinated for more than 24 hours which I would not recommend. If you let your florets marinate for several hours, they absorb extra moisture and turns soft. I could not make it until Friday because I had another episode of vertigo on Wednesday. Luckily my tandoori gobhi turned out ok as I had completely dried the florets after washing.
I line a cookie sheet with parchment paper and arrange all marinated florets on it in a single layer. And, then chuck it in hot oven for half an hour or so. They need to be tossed and turned halfway through to ensure they aren’t sticking/burning and that all sides can be browned as much as possible.
Tandoori gobhi is an easy and fun recipe for a delicious starter or as a side dish with grilled meat, veggies or wrapped in a gluten free tortilla with greens and cucumber yogurt dressing.
Cauliflower florets marinated in traditional spice marinade and roasted till charred and golden.
Ingredients
- 1 cauliflower or 600g florets
- 1 tbsp. lemon juice
- 1 1/2 tbsp. Mustard or olive oil
- 1 tsp Kashmiri chili powder
- 1 tsp ginger and garlic paste
- 1 tsp salt
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1/4 tsp ajwain (optional)
- 1/2 tsp turmeric powder (it is only used in tandoori vegetables)
- 3/4 tsp garam masala (optional)
- 1 tbsp. besan (optional)
- 1 cup thick yogurt, whisked
Instructions
- Break or cut the cauliflower into even size florets. Rinse the cauliflower and let it thoroughly dry on kitchen towel.
- Roast besan (if using) in a nonstick pan (Cuisinart enameled cookware works best for dry roasting)
- Combine all marinade ingredients.
- Toss the florets in the marinade taking care that they do not break. Coat all over including inside the nooks.set aside for 1 hour or more.
- Preheat the oven to 450°F.( This is ideal for roasting, although you can adjust up or down as you prefer.)
- Line a cookie sheet with parchment paper. Arrange the florets in single layer. Spray with oil.
- Bake in preheated oven for 35-40 minutes, turning halfway through (spray with oil once again)to ensure they are nicely browned all over.
This recipe was published in e book Christmas recipes from around the world.
Grilling tofu pieces with leftover spice marinade
This post is linked to Allergy free Thursday, Gluten Free Fridays.
Shana
Oh looks so good!! I have been longing to make this for sometime- but everytime I buy cauliflower, end up using it for something else.. Should make it soon. Thanks for the lovely post!
Angie@Angie's Recipes
I love that you made this in oven..so much healthier and the leftover marinade for the tofu…just fab.!
Juliana
Oh Balvinder the cauliflower coated with this sauce just look so tasty…and yes, I would not miss the chicken with this recipe.
Have a wonderful week ahead 🙂
Norma Chang
Great idea with the leftover sauce on tofu.
Monica
This looks crazy good – the char you got on it looks amazing. I’m having one of those “why haven’t I made/eaten this” moments. I occasionally make tandoori chicken – marinating it with a spiced yogurt and broiling it – and I always feel so happy cooking and eating it. I love cauliflower and buy it all the time so this makes 100% sense to me. Thanks for sharing!
Gingi
Oh my goodness, that looks delicious!!! Thank you for sharing such a yummy post! <3 – http://www.domesticgeekgirl.com
Balvinder
Thank you for stopping by and leaving your link, Gingi.
Katerina
I love cawliflower and this dish is something I have to try!
Adina
I had expected it to be fried and I am so glad it isn’t. It is for sure something I would love to eat.
Guru Dutt
Wow this is going to be my new adventure … Thanks tons.. for awesome recipe… Love and regards …
Balvinder
Aww, thank you Guru! I am so glad you are planning to try this.Fingers crossed.
Blessings Friend!
Blackswan
Love these perfectly grilled cauliflower with tandoori spices, dear! xoxo
ZazaCook
Absolutely delicious! I love cauliflower!
Priya Srinivasan
That looks so tempting. Makes a yum appetizer or a delicious side for roti’s. I would love to munch it all just like that!
Shubha
Balvinder, This looks sooo good. I am going to make this on Friday for the poker party at my place.. it will make for a great appetizer:)