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Whole Roasted Tandoori Cauliflower

Kendra Phillips

Posted on December 21 2022

Whole Roasted Tandoori Cauliflower 


1 Whole Cauliflower 

½ Cup Greek Yoghurt (Could use Coconut Yoghurt to make vegan)

Curry Traders Tandoori Marinade 





  1. Prep your cauliflower! Snap off all the leaves (you can keep these for later, as they are great for styling the cauliflower once it is cooked) 
  2. In a large pot, boil some lightly salted water to par-boil your cauliflower. This is great because you can do this 1 - 2 days before and then it’s easy on the day to make! Boil your cauliflower for around 5-10 minutes, or until just tender. Do not overcook or it will become mush, so keep an eye on it! 
  3. Remove the cauliflower from the water and pop in a collider upside down to remove any water in the gaps of the florets and allow it to cool.
  4. In the meantime preheat your oven to 200 degrees and make your marinade! Combine ½ cup greek yoghurt with 2-3 heaped tablespoons of our Curry Traders Tandoori Marinade (this will depend on how big your cauliflower is too, so add more of everything if needed)
  5. Add a pinch of salt (extra chilli powder if you like it spicy) and a big squeeze of lemon! 
  6. Add half of this mixture to your cauliflower, get in any gaps you can, and allow to marinate for at least 30 minutes. 
  7. In a large oven tray place your cauliflower and cover it with foil for 15 minutes. Then remove the foil and add the rest of your marinade. Pop the cauliflower back in for another 15-20 minutes or until the cauliflower is cooked through and has a beautiful deep colour on top. 
  8. Add an extra pinch of salt and a squeeze of lemon on top and serve with roast veg, salad or just about anything! Yummo!