Pudina Tandoori Cauliflower is my go-to recipe when I want to make vegetables the star of the meal. The combination of fresh mint, warming spices, and tangy yogurt transforms plain cauliflower into something magical. I learned this recipe from my neighbor, and it’s become a family favorite. The best part? You don’t need a tandoor oven – your regular oven works great.
About the Recipe
This recipe takes basic cauliflower and turns it into something special. The pre-cooking step keeps the florets tender, while the spiced yogurt marinade adds layers of flavor. The final roasting creates slightly charred edges that give that authentic tandoor taste. It’s a healthy dish that doesn’t sacrifice on taste.
Why You’ll Love This Recipe
You’ll love how the cauliflower soaks up all the wonderful spices and comes out perfectly cooked every time. The mint adds freshness, while the yogurt marinade keeps everything moist and tender. It’s a great way to get picky eaters to enjoy their vegetables. Plus, it looks impressive on the plate – your guests won’t believe you made it at home.
Pudina Tandoori Cauliflower
Cooking Tips
– Don’t skip the blanching step – it helps the cauliflower cook evenly
– Cut florets in similar sizes for even cooking
– Pat the cauliflower completely dry before marinating
– Let the marinade work for the full hour
– Keep an eye on the oven during the final 2 minutes to avoid burning
Serving and Storing Suggestions
Serves 4-6 people as a side dish. Total prep and cooking time: 2 hours. Serve hot with mint chutney and lemon wedges. Leftovers keep well in the fridge for up to 2 days – reheat in the oven for best results.
Similar Recipes
- Tandoori Broccoli
- Roasted Spiced Carrots
- Mint-Yogurt Roasted Potatoes
Nutrient Benefits
Cauliflower is packed with vitamin C and fiber. The yogurt adds protein and calcium, while mint aids digestion. The spices like turmeric and ginger have anti-inflammatory properties. It’s a low-carb dish that’s perfect for healthy eating plans.
Pudina Tandoori Cauliflower
Ingredients
- 4 Cauliflower (medium, cut into large florets)
- 3 Green Cardamoms
- 1 inch Cinnamon (stick)
- 4 Cloves
- 5 Black Peppercorns
- 2 tsp Salt
- Oil for basting
For Marinade:
- 3 tbsp Yogurt
- 1 1/2 tsp Red Chilli Powder
- 1 1/2 tsp Garam Masala Powder
- 1 1/2 tsp Cumin Powder
- 1 tsp Black Salt
- 1 tsp Salt
- 1 tsp Chaat Masala
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi
- 2 tbsp Ginger Garlic Mint Paste
Instructions
- To make the ginger garlic mint paste, soak 6 garlic cloves and 1 inch piece of ginger in water for 5 hours.
- Grind with 2 tblsp chopped mint leaves to a smooth paste.
- Bring a pan of water to boil with the whole spices and salt.
- Remove from heat and add cauliflower florets.
- Keep aside for 10 minutes.
- Drain and plunge the cauliflowers into cold water.
- Drain when cool and dry.
- Mix the marinade ingredients and rub into cauliflower.
- Keep aside for 1 hour.
- Skewer the florets and roast in an oven at 180C for 8 minutes.
- Remove and baste with oil.
- Roast again for 2 minutes.
- Remove the florets from the skewers and arrange on a serving plate.
- Serve hot with mint chutney.
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Frequently Asked Questions
Can I make this without an oven?
Yes. Use a grill or stovetop grill pan. Cook on medium heat, turning occasionally until charred and tender.
How spicy is this dish?
The heat level is moderate. Adjust the red chili powder to make it milder or spicier to your taste.
Can I prepare this in advance?
You can marinate the cauliflower up to 4 hours ahead. Just roast right before serving for the best texture.
