Whole roasted cauliflower with Indian spices is a vegetarian centerpiece that is great for parties, gatherings, and family meals. Made using Tandoori masala as the main spice, the cauliflower is cooked to perfection and is tender inside and crisp outside.
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Why you will love this recipe
- This grilled whole cauliflower is a great vegetarian centerpiece for gatherings.
- Tandoori gobi offers a burst of smoky, spicy, and tangy flavors, making it a delightful and satisfying appetizer or side dish.
Ingredients
Cauliflower: Use fresh cauliflower with a tight and firm head.
Spices: I use tandoori masala powder, chili powder, and pomegranate powder.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: In a large bowl, combine all the ingredients for the marinade. Mix well (images 1 and 2).
Step 2: Apply this marination to the cauliflower evenly. Make sure to coat the entire cauliflower. Let it marinate for 30 minutes (images 3 and 4).
Step 3: Prepare barbeque for indirect cooking over medium heat - 375F/190C - 450F/230C (image 5). Place the cauliflower in the barbeque over indirect medium heat with the lid closed (image 6). You can also bake it in a preheated oven at 400 F for 45 minutes or until cooked through.
Step 4: Let it roast for 1-1½ hours. Brush with some ghee once the cauliflower begins to char (images 7 and 8).
Step 5: Let the cauliflower roast completely. Insert a knife to check if it is cooked completely (images 9 and 10).
Expert Tips
A key element of the marinade is besan (gram flour/chickpea flour). It is important to roast the besan well, taking care it does not burn. Alternatively, you can grind ready-to-use roasted Bengal gram (hurigadle/puthani) into a fine powder and use that instead of besan.
Pomegranate powder adds a tang to the dish. It is optional and can be skipped. Alternatively, you can squeeze lemon/lime juice after roasting the cauliflower.
The time taken to roast the cauliflower depends on its size. Keep an eye on it to make sure you don’t overcook it. You can also bake the tandoori gobi in a preheated oven at 400 F for 45 minutes or until cooked through.
Serving Suggestions
Yogurt mint chutney goes very well with grilled whole cauliflower. It is very easy to whip it up - just blend some mint leaves, coriander leaves, green chili, salt, fresh ginger, and garlic. Add this to whisked yogurt and mix well. See this green chutney recipe for measurements. Serve this grilled whole cauliflower with laccha pyaaz.
Pair tandoori gobi with fresh naan and raita for a delicious main meal. Or serve it on a bed of this delicious saffron rice. You can also use them to make wraps or sandwiches with the florets.
This grilled cauliflower is keto-friendly, and so is this roasted celeriac.
Recipe FAQs
Tandoori masala is easily available in Indian grocery stores and supermarkets. If you don't have access to it, substitute it with garam masala and Kashmiri chili powder.
Yes. Follow this recipe and bake the cauliflower in a preheated oven at 400 F (200 C) for 45 minutes to one hour or until the cauliflower is cooked through.
Leftovers can be stored in the refrigerator for up to 5 days. However, tandoori gobi does not freeze well, and I recommend not freezing it.
Make sure the cauliflower you choose to make tandoori gobi has a tight and firm head. The cauliflower florets should be compact, and the leaves must be green and crisp. The color of the head should be white or pale cream, and it should not have any signs of brown and grey colored spots.
More cauliflower recipes
If you tried this Tandoori Gobi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Tandoori Gobi / Grilled Whole Cauliflower
Ingredients
- 1 large cauliflower head
For the marinade
- ½ cup yogurt
- 3 tablespoon besan gram flour/chickpea flour
- 1 tablespoon tandoori masala
- 1 teaspoon Kashmiri red chili powder or to taste
- 1 teaspoon pomegranate powder (anardana powder)
- Salt to taste
- 2 tablespoon ghee (use store-bought or homemade ghee)
Instructions
Prep
- Wash the cauliflower and remove the leaves and thick stem. Cut the stalk to create a flat surface.
- Dry roast the besan for 2-3 minutes, until the raw smell goes.
Marination
- In a large bowl, combine all the ingredients for marination. Mix well.
- Apply this marination all the cauliflower evenly. Make sure to coat the entire cauliflower.
- Let it marinate for 30 minutes.
Roasting in Bbq
- Prepare barbeque for indirect cooking over medium heat - between 375 F (190 C) to 450 F (230 C).
- Place the cauliflower in the barbeque over indirect medium heat with lid closed.
- Let it roast for 1-1½ hours.
- If the cauliflower begins to char after an hour, cover it with aluminum foil and cook for further 15 minutes or till the cauliflower is cooked through.
- Insert a knife to check if it is cooked completely,
Oven Instructions
- Preheat oven to 400 F. Bake for 45 minutes or until cooked through.
- Insert a knife to check if it is cooked completely,
Andrea White says
Love the blend of spices! So flavorful and delicious!
Katie says
Such a delicious recipe!