My hands down, favorite food ever, has to be Indian food, 💯%. The spices are beyond anything I’ve ever had and I’m pretty sure half of eating an Indian food dish is the aroma alone. You might be a little surprised that I’m hitting up the tumeric again so soon, my last post being a Golden Tumeric Fruit Smoothie. Like I said, it’s one of my favorite spices to cook with and apparently, I’m on a roll with it! SO without further ado, grab your tumeric and get ready for some 20 Minute Curried Tandoori Cauliflower!
A little backstory: When I was first introduced to Indian food, somewhere around the age of 9 (or at least the earliest I remember seeing Indian food), I was so surprised that something that smelled SO GOOD could look soooo icky. Saag Paneer in particular, now one of my absolute favorites because cheese, just looked absolutely revolting. I settled for some simple yet tasty basmati rice, and some naan bread. All the carbs. Plus a mango lassi 😍.
Then I had my first bite of samosa…which lead to a spoonful of aloo gobi (inspiration for curried tandoori cauliflower? maaaaaybe)…a little curried chicken…until finally, saag paneer.
I was sold. I’m not gunna lie, I’m still absolutely enraged at myself for letting the appearance of such a mouthwatering, aromatic food keep me from trying it. I actually remember thinking to myself one night, when my parents got some Indian food take out, there’s just NO way that any food that smells so tantalizingly delicious, could taste bad. Definitely a case of don’t judge a book by its cover (which I totally do by the way. Cool cover? Chances are I’l pick up that book instead of the bland looking one next to it. I’m the worst 😇).
Ever since then, it’s been a love affair. However, I don’t cook much of it at home, which is something I’m attempting to remedy. So let’s get to this 20 Minute Curried Tandoori Cauliflower already!
It’s pretty much all in the title. 20 minutes. On a sheet pan. Delicious tandoori spices mixed into curried yogurt sauce. Toss over cauliflower florettes, bake and done! This recipe is a great way to make homemade Indian food without getting overly complicated aka the best way!
About that sauce real quick. Just plain yogurt and mild curry paste! If you’re into Indian food, a mild curry paste is a great thing to have hanging around in your fridge. I used Patak’s mild curry paste, which is pretty easy to find, if not at your grocery store it’s quick shipping on the interwebs! If you’re concerned about that “mild” description, not to worry. Adding a couple extra pinches of cayenne pepper will give you that extra bite of heat.
Also, did I mention it’s vegetarian? Flavorful, filling, and meatless?? LOVE when that happens!
I served my curried tandoori cauliflower over basmati rice with some fresh cilantro and a few lime wedges plus a couple slices of just slightly toasted naan bread, kind of like a cauliflower rice bowl 👍🏻. You can also serve it alonside your favorite Indian food dish. Don’t have one? It pairs perfectly with a little spicy lentil dal! 😉Print
- 2 lbs cauliflower florettes
- 1 1/2 cups plain, nonfat yogurt
- 2 tablespoons mild curry paste (I used Patak’s Mild Curry Paste)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon tumeric
- 1 1/2 teaspoons garam masala
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon coarse salt
- Pinch of cayenne (more as desired for spiciness level)
- Preheat oven to 450˚F. Prepare a baking sheet with a piece of parchment paper.
- In a large bowl, whisk together yogurt, curry paste, and all spices. Add cauliflower and toss to combine.
- Using a slotted spoon to get rid of any excess sauce, place cauliflower on prepared baking sheet.
- Bake 20-25 minutes, until just tender.
- Serve over basmati rice or alongside your favorite indian dish, with some fresh cilantro and sliced lime wedges.