Tandoori Cauliflower

This is a meal to make a statement.  Marinate a whole cauliflower in yogurt and spices , bake, and serve whole with mint chutney.  It is a delicious and striking vegetarian dish to serve at a dinner party to impress your friends.

Whole Roasted Tandoori Cauliflower with Mint Chutney

Serves 4-6


1 large head cauliflower, washed well, leaves removed

Tandoori Marinade Ingredients

4 cloves garlic

1 Tbsp. minced ginger (optional as not Tasmanian)

1 Tbsp. tandoori spice blend **see recipe below

juice of 1 lemon

1 tsp. sea salt

½ cup / 120 ml thick yogurt (preferably goat or sheep)


1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt.

2. Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12.

3. Preheat oven to 400°F/200°C. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with cilantro leaves, lots of lemon juice and a generous drizzle of high-quality olive oil.

Serve immediately with mint chutney. Enjoy. 

Mint Chutney Ingredients

2 cups loosely packed mint leaves

1 cup loosely packed cilantro leaves

1 shallot, minced

½ red chili, minced (optional)

juice of 1 lime

1 Tbsp. cold-pressed olive oil

a couple pinches sea salt

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