Roasted tandoori cauliflower
Cauliflower boring? Not with a good spoonful of tandoori curry paste. This roasted tandoori cauliflower is full of flavour, slightly spicy and develops deliciously roasted edges in the oven or air fryer. The coconut yoghurt makes the marinade creamy and helps the flavour cling to the cauliflower. Serve this vegan tandoori cauliflower as an Indian side dish, with rice or curry, or use it to make a colourful bowl.
Side dishVegetable dish2-3 servings35 minutes preparation
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This is how you make it
- Preheat the oven to 220 °C or preheat the air fryer to 200 °C.
- Cut the cauliflower into florets.
- Mix the tandoori curry paste with the coconut yoghurt and olive oil.
- Add the cauliflower and toss well so that all the florets are coated in the tandoori mixture.
- Spread the cauliflower over a baking tray and roast in the oven for about 25 minutes. Toss halfway through. Using an air fryer? Roast the cauliflower for 15 to 18 minutes and shake the basket halfway through.
- Serve the roasted tandoori cauliflower as a side dish or as part of a meal.
