Tandoori Cauliflower

This Tandoori Cauliflower recipe features tender cauliflower florets marinated in a flavorful, authentic Indian marinade. It makes a tasty appetizer with mint chutney, or turn it into a veggie-packed dinner - Make it in the air fryer or oven!

Course Dinner

Cuisine Indian

Keyword Tandoori Cauliflower, tandoori gobi, tandoori gobi in air fryer, tandoori gobi recipe, tandoori roasted cauliflower

Prep Time 25

Cook Time 27

Total Time 30

Servings Servings

Calories 134kcal

Author Maria Doss

Equipment

Air Fryer

Ingredients

1 ½ tablespoons chickpea flour or besan
1 ½ tablespoons vegetable oil
½ cup plain yogurt
1 tablespoon lemon juice
2 to 3 cloves garlic grated
½ inch piece ginger grated
2 teaspoons coriander powder
1 teaspoon salt or to taste
1 teaspoon Kashmiri chili powder (skip it and use more cayenne)
¼ teaspoon cayenne pepper powder
1 large cauliflower

Instructions

Toast Chickpea Flour (Besan)

Heat a small skillet over medium heat, add chickpea flour and vegetable oil, and stir continuously for about 1 minute or until the flour begins to toast and release a nutty aroma.
Remove from heat immediately once you notice the color starting to change (don’t let it burn).
Transfer the mixture to a large bowl, making sure to scrape up all the flour‑and‑oil bits from the pan.

Marinade

Add all remaining ingredients (except the cauliflower) into the bowl and stir until everything is completely combined.
Cut the cauliflower into 1½‑inch florets. Add it to the marinade and toss well so each piece is fully coated. Let it marinate for 15 to 30 minutes to allow the flavors to penetrate (or proceed cooking if short on time).

Oven method

Preheat your oven by turning on the broiler and positioning a rack about 6 inches from the heat source. Spray a large baking sheet with cooking spray.
Arrange the marinated cauliflower in a single layer, making sure not to overcrowd. Lightly spray the tops with cooking spray as well.
Broil for 25–30 minutes, or it is slightly charred and cooked through.

Air fryer method

Preheat your air fryer to 400°F (200°C).
Place half of the marinated cauliflower in a single layer in the basket (don’t overcrowd). Lightly spray with cooking spray and cook for about 12 minutes, or until golden and cooked through.
Repeat with the remaining gobi, then serve hot.
To make bowls, serve the cauliflower with cumin (or plain) rice, chopped tomatoes, cucumber slices and top with cashew mint chutney.

Cashew Mint Chutney

Add 2 cups packed mint leaves, 20 raw cashews, 2 garlic cloves, ¼ cup plain yogurt, 1 tablespoon lemon juice, 1 jalapeño (remove seeds to make it less spicy), 1 teaspoon sugar and ½ teaspoon salt into a food processor (or blender) and process until coarsely ground. (Do not grind fine).

Quick Cumin Rice using Cooked Rice

Heat 1 tablespoon of oil in a pan over medium heat. Once hot, add 1 teaspoon cumin seeds, 1 small bay leaf, ½ a cinnamon stick, 2 cloves, and 2 cardamom pods. Let the cumin seeds toast until fragrant. Reduce the heat to medium-low, then add 2 cups of cooked rice and salt.
Sauté for about 1 minute, stirring gently. Taste and adjust the salt if needed, then remove from heat.

Notes

Besan is also called chickpea flour or gram flour.

No chickpea flour? Use 1 tablespoon all‑purpose flour instead—but skip the toasting.

Kashmiri chili powder gives that signature vibrant red color seen in tandoori dishes without overwhelming heat. If you don’t have it, you can skip it or use more cayenne pepper powder.

Use 1 tablespoon of ginger‑garlic paste instead of the grated ginger and garlic.

Nutrition