Tandoori-Spiced Roasted Cauliflower with Cilantro Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-roasted cauliflower florets marinated in bold tandoori spices, served with a fresh cilantro and mint chutney for a vibrant vegetarian appetizer. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes blends plain yogurt, tandoori masala spice blend, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). In a large mixing bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala, 3 minced garlic cloves, 1 tbsp ginger paste, 2 tbsp lemon juice, and 1 tsp salt. Whisk until smooth.
  2. Step 2: Add the 1 medium head of cauliflower florets (about 600g) to the marinade and toss thoroughly to coat all pieces. Let marinate for 15 minutes at room temperature.
  3. Step 3: Spread the marinated cauliflower evenly on a baking sheet lined with parchment paper and drizzle 2 tbsp olive oil over the top. Roast in the oven for 25-30 minutes, turning halfway through, until the edges are charred and golden brown.
  4. Step 4: While the cauliflower cooks, prepare the chutney by blending 1 cup packed fresh cilantro leaves, 1/2 cup fresh mint leaves, 1 small seeded green chili, 1 tsp cumin seeds, and 1/4 cup water in a food processor until smooth. Add salt to taste.
  5. Step 5: Serve the roasted tandoori cauliflower hot, accompanied by the vibrant cilantro-mint chutney for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Tandoori-Spiced Roasted Cauliflower with Cilantro Chutney take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tandoori-Spiced Roasted Cauliflower with Cilantro Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tandoori-Spiced Roasted Cauliflower with Cilantro Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Roasted Cauliflower with Cilantro Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tandoori-Spiced Roasted Cauliflower with Cilantro Chutney vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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