Tandoori Cauliflower with Yogurt Sauce

This tandoori-style cauliflower is roasted until golden and tender, then served with a creamy yogurt–tahini sauce. Warm spices, garlic, ginger, and lemon bring depth and brightness, while the simple yogurt marinade keeps everything soft and flavorful. A comforting, plant-forward dish that feels special — yet is easy enough for everyday cooking.

Ingredients

150 ml yogurt
1 tsp coriander, ground
1 tsp paprika, ground
1/2 tsp cumin, ground
1/2 tsp curry powder
1/2 tsp salt
2 cloves garlic, finely minced
1 small piece of ginger, finely minced
1/2 lemon, juice

1 large cauliflower

100 ml yogurt
3 tbsp cilantro or parsley, finely minced
2 tbsp tahini
1/2 lemon, juice
2 cloves garlic, finely minced
salt to taste

Instructions

1. In a bowl, whisk together the yogurt with the spices, garlic, ginger and lemon juice.
2. Cut the cauliflower in florets.
3. Mix the cauliflower florets with the yogurt-spice-mix, so that the cauliflower is completely covered.
4. If you have time, but the bowl aside for half an hour or up to a few hours.
5. Preheat the oven to 180 °C. Line a baking sheet with parchment paper.
6. Put the marinated cauliflower on the baking sheet and spread evenly.
7. Rost in the oven for 30-40 minutes, tossing halfway through.
8. Meanwhile mix the remaining yoghurt with the herbs, tahini, lemon juice, garlic and salt to taste.
9. Serve the cauliflower with the yogurt sauce and rice or flat bread.

Want to go deeper?
If you’d like to learn how to integrate these principles step by step into your everyday life — without diets or complicated plans — you’ll find more resources here on the blog and in my free ebook and online course.