How long should I marinate the cauliflower for the best flavor?

For optimal flavor penetration, marinate the cauliflower in the spiced vegan yogurt for 4-5 hours or preferably overnight in the refrigerator.

What type of vegan yogurt is best for this tandoori marinade?

Use a plain, unsweetened vegan yogurt. Straining it first helps create a thicker, richer marinade that adheres better to the cauliflower.

How can I prevent the cauliflower from drying out during roasting?

Apply a light layer of vegetable oil before baking, and at the 30-minute mark, brush with any reserved marinade if the cauliflower appears dry.

What are the best ways to serve this Whole Tandoori Roasted Cauliflower?

Serve it warm, garnished with fresh cilantro, mint, and a squeeze of fresh lime juice to brighten the flavors.

How should I store leftover Whole Tandoori Roasted Cauliflower?

Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Whole Tandoori Roasted Cauliflower
[Vegan]

PG By: Pallavi Gupta

Author Bio

Pallavi is a Vancouver, BC-based Food Stylist and Photographer of the blog Veggie Zest,... Read More

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A whole tandoori roasted cauliflower, golden-brown and richly spiced, garnished with fresh cilantro and lime wedges, served on a platter.

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Yogurt

Whole Tandoori Roasted Cauliflower [Vegan]

250

Dairy Free

This cauliflower is brushed with a creamy marinade packed with Indian flavor. A whole head of cauliflower is marinated in a sauce of dairy-free yogurt, ginger, garlic, turmeric, and tandoori masala. Then, it's baked until tender and slightly crisp on top. the You can serve this cut up into small... Read More

Ingredients You Need for Whole Tandoori Roasted Cauliflower [Vegan]

1 medium cauliflower head
1 cup plain vegan yogurt
1 teaspoon tandoori spice mix
1/4 teaspoon turmeric
1/4 teaspoon red chili pepper flakes (optional)
1 garlic clove, minced
1 small piece ginger, minced
1 tablespoon vegetable oil

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How to Prepare Whole Tandoori Roasted Cauliflower [Vegan]

Place the yogurt in a fine mesh strainer and place it over a deep bowl. Place the yogurt along with the bowl in the refrigerator for an hour.
Remove the yogurt from the refrigerator and add tandoori spice mix, turmeric, ginger, and garlic to the yogurt and whisk to until you get a smooth marinade.
Trim all the leaves and the knot from the bottom of the cauliflower.
Wash the cauliflower and pat with a kitchen towel until completely dry.
Using a brush smear the yogurt mixture on the cauliflower very liberally. Flip it to face bottom side up and paint it with yogurt mix. You want the yogurt to coat the cauliflower completely. Reserve any extra marinade in the refrigerator for later.
Wrap the cauliflower in a plastic wrap and refrigerate for 4-5 hours or overnight.
Once the cauliflower is done marinating, unwrap and place it on a baking tray lined with aluminum foil.
Preheat the oven to 350°F.
Sprinkle salt over the marinated cauliflower head. Try to season it well (without over-salting it) as there was no salt in the yogurt mix.
Using a brush, apply a light layer of oil on the cauliflower and bake for about 70 minutes.
Remove the cauliflower from the oven at the 30-minute mark and if it looks dry, paint it with some of the leftover marinade and continue to bake.
Serve warm with fresh cilantro, mint and a squeeze of lime.