Tandoori Cauliflower is a delightfully crispy, spicy, tangy appetizer made with cauliflower florets marinated in tangy spices, coated in a chickpea batter, and roasted to perfection. It’s a flavorful vegetarian dish that’s sure to impress.
About the Recipe
If you’re a cauliflower lover, this tandoori version will make your taste buds sing. The mild veggie soaks up an incredible array of flavours from the bold spice marinade and crunchy chickpea coating. Lemon juice adds brightness while the tandoor’s high heat gives an amazing char. You’ll want to make this addictive appetizer again and again.
Why You’ll Love This Recipe
Tandoori Cauliflower is one of those genius recipes that takes a basic vegetable and elevates it into something spectacular. The combination of zesty lemon, aromatic spices like chaat masala and chili powder, and the double whammy of frying then tandoor-roasting creates layers of incredible flavor. Yet it’s still a nutritious veggie dish. The crispy textures are also wildly satisfying. You’ll love how much flavor is packed into every cauliflower bite.
Tandoori Cauliflower
Cooking Tips
– Use a high-quality chaat masala blend for best flavor impact
– Let the cauliflower marinate for at least 30 minutes to really soak up those tangy spices
– Don’t overcrowd the pan when frying the battered florets so they get crispy all over
– Keep a close eye when roasting in the tandoor and baste frequently with oil to get the perfect char
Serving and Storing Suggestions
Tandoori Cauliflower makes a fantastic appetizer or snack, traditionally served with lemon wedges for squeezing over top. Try it as a tasty vegetarian main too over basmati rice. Leftovers will keep refrigerated for 2-3 days but are best re-crisped in the oven or air fryer before eating. Total prep time is around 1 hour.
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Nutrient Benefits
Cauliflower may be an unassuming veggie but it’s packed with fiber, vitamins C, K and B6, and anti-inflammatory compounds. The chickpea batter adds plant-based protein too. So this tantalizing snack delivers a nice nutritional boost along with those incredible spice flavors.
Tandoori Cauliflower
Ingredients
- 2 Cauliflower (small flowers)
- 4 tsp Chaat Masala Powder
- 2 tbsp Oil
- 1 Cucumber (sliced)
- 4 tbsp Gram Flour (besan)
- Juice of 2 Lemons
- Oil to fry
- 2 tsp Red Chilli Powder
- Salt to taste
- 8 Tomato Wedges
Instructions
- Using only your hands, break the cauliflowers into florets. Don't use a knife.
- Sprinkle the salt, chaat masala powder and lemon juice on the florets and let the cauliflower marinate for about 30 minutes.
- Put oil in a frying pan and leave to heat.
- Put the gram flour in a bowl and make a smooth batter with water.
- Add salt and red chilli powder and mix well.
- Dip the florets into the batter and fry in the hot oil over a low flame.
- Remove to a paper towel to absord extra oil.
- Let the florets cool and then cut each one into half.
- Skewer these halves and roast in a tandoor for 5-6 minutes or until golden in colour. Make sure to keep basting with oil while roasting.
- Serve on skewers or remove to a plate. Decorate with lemon wedges and sprigs of coriander.
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Frequently Asked Questions
What is chaat masala?
Chaat masala is a tangy, aromatic spice blend commonly used in Indian snacks and chaats (savory street foods). It typically contains dried mango powder, cumin, coriander, chili peppers, black salt and more. Look for it at Indian grocery stores.
I don’t have a tandoor, how else can I cook this?
No problem. You can roast the cauliflower at 400°F for 15-20 minutes after frying until lightly charred. An oven with a broiler setting can give a similar effect to the tandoor.
How spicy is this dish?
The amount of red chili powder and chaat masala lends a decent kick of heat, but you can adjust up or down to taste. Have some cooling yogurt raita on hand to tame the flames.
What can I use instead of chickpea flour?
You can sub all-purpose flour or rice flour for the besan batter if needed. The chickpea flour gives great crunch and flavor though.
Can I make this recipe vegan?
Surely. merely use a neutral oil for frying instead of ghee, and it’s a perfectly vegan-friendly dish.
