Tandoori gobi is a delicious and healthy Indian cauliflower appetizer we all love. Learn tips and tricks on how to make roasted tandoori cauliflower easily in the oven.
Thoroughly mix all ingredients for the marinade in a small bowl.
Tandoori cauliflower wings
Preheat the oven to 400°F/ 200°C.
Chop the cauliflower into florets or "wings". (See inside post above for tips on how to chop.)
Add marinade to the florets and toss, ensuring that you cover all the florets. Let them marinate for 10 minutes.
Place the marinated florets on a baking sheet lined with parchment paper. Place them apart so they don't touch each other.Roast in the oven for 25-30 minutes.
After 30 minutes, brush the florets with oil and set the oven to broil. Cook for 3 minutes on broil mode. This helps brown the cauliflower.
To serve
Make raitha with yogurt, sliced onions, coriander leaves and seasoned with salt, pepper and cumin powder.
Serve tandoori cauliflower with shredded carrots and coriander leaves, sprinkled with chaat masala and lemon juice.
Video
Notes
Substitutions:
Chili powder: Can be replaced with cayenne pepper or skipped if you don't want your cauliflower wings spicy.
Kashmiri chili powder: Can be substituted with smoked paprika. It's not traditional, but I use it often for its "smoky" flavor that mimics tandoor cooking.
Himalayan pink salt: Sea salt can be used instead.
Kasuri methi: These are dried fenugreek leaves, completely optional.
Oil: Traditionally restaurants use mustard oil for tandoori recipes, but any cooking oil is fine. Here I've used sunflower oil.
The nutrition information is for tandoori cauliflower only and does not include raitha.